Boccoli & Blue Cheese Soup with Sumac

A very quick and easy soup to prepare for lunch or supper. Serve piping hot with plenty of fresh, rusty bread and creamy butter. Using a hand blender makes this a one-pot dish but alternatively ladle into a liquidiser or food processor to puree.

Category:  Starters & Salads Midweek Express  - 


For 4 people


  • 2 shallots, roughly chopped
  • oil
  • 500 g broccoli (large head), trimmed and roughly broken
  • 750 ml hot chicken stock
  • 50 g blue cheese plus extra, crumbled for garnish
  • small bunch chives, snipped, reserving some for garnish
  • 2 tsp sumac plus extra for garnish
  • salt and black pepper

Boccoli & Blue Cheese Soup with Sumac Directions

  1. In a large saucepan, cook the shallots in a little olive oil until they have softened and are translucent. Add broccoli and hot stock, bring to boil, cover and reduce to simmer for about 10 mins until broccoli is tender. Remove from the heat and allow to cool.

    Add the blue cheese, chives and sumac then blitz to a smooth consistency with a blender. Season to taste and serve very hot (but don't boil once the cheese has been added) garnished with a little crumbled blue cheese, snipped chives and a sprinkle of sumac.