Broccoli and Oregonzola Soup

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Broccoli and Oregonzola Soup
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 3/4 cup chopped white or yellow onion
  3. 1 cup peeled, chopped russet potato
  4. 1-1/2 pounds trimmed broccoli, coarsely chopped (about 7-1/2 cups)
  5. 2 cups vegetable stock plus 2 cups water, or 4 cups water
  6. 4 ounces Oregonzola blue cheese or other high-quality blue cheese, crumbled
  7. Freshly grated nutmeg
  8. Kosher salt
  9. Freshly ground black pepper
  10. Walnut oil, for drizzling
Instructions
  1. Heat the butter in a large saucepan over medium heat. Add the onion and potato, cover, and cook, stirring occasionally, until the onion is slightly softened but not browned, 5 minutes. Add the broccoli and cook, stirring occasionally, for 5 minutes. Add the 2 cups of stock and 2 cups of water and bring to boil. Reduce the heat, cover, and simmer, stirring occasionally, until the vegetables are tender, 15 minutes.
  2. Strain the vegetables, reserving the cooking liquid. Put the cooked vegetables in a food processor and moisten with a few tablespoons of the cooking liquid. Pulse until very smooth. With the motor running, gradually add the rest of the cooking liquid. Work in batches as needed.
  3. Transfer the soup back to the saucepan. Reheat until almost boiling, then remove from the heat. Stir in the blue cheese. Add nutmeg, salt, and pepper to taste. Ladle the soup into 8 warm soup bowls and drizzle with the walnut oil.
Notes
  1. Reprinted with permission from Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia by Braiden Rex-Johnson
  2. (John Wiley & Sons, Inc., 2007). Copyright 2007 by Braiden Rex-Johnson.
Adapted from Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia
Adapted from Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia
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