Goat Cheese & Broccoli Soup

Description

Preparation time: less than 10 min.
Cooking time: less than 10 min.
Economical

Broccoli and cheese soup is commonplace, but there are ways to enhance the flavor and bring this soup to a whole new level! Using Ile de France Goat cheese adds a unique zest that contrasts with leeks and broccoli. When pureed, the result is a thick, flavor-packed soup that is sure to fill you up.
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Ingredients

At a glance
Serves
3-4 people
Bay leaf: 1
Olive oil: 1 tablespoon
Island of France goat cheese: 8 oz
Cumin: 1 pinch
Thyme leaf: 2
Olive oil: 1 tablespoon
Onion: 1
Potatoes: 3
Leeks: 2
Broccoli: 2

Methods/steps

Separate the broccoli into florets. Carefully wash the leeks, then mince them. Peel the potatoes and cut them into cubes. Peel and mince the onion. Heat the olive oil in a large heavy pot. Add the onion and allow to sweat for 2 min.
Add all of the vegetables, stir while cooking for 2 min. Add 5 cups of water, the bay leaf, thyme and a bit of pepper.
Stirring, continue cooking for 15 min. Add the cumin (optional). Remove the thyme and bay leaf from the mixture and pour into the bowl of a mixer and blend at length. Return to large, heavy pot and slowly reheat. Pour into soup bowls.
Add the goat cheese and stir gently with a wooden spoon.

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