Wednesday, May 23, 2012

Broccoli soup ala Avery Aames

Still cold? No. Me, either, but I love soup. I can drink it even on the warmest of days. There's something so comforting about it. Wrapping my hands around the bowl. Letting the steam waft over my face. Savoring the first bite as my mouth and tongue get used to the temperature and flavors.  I like soup all by itself or maybe with a hunk of bread. Most people like to add a salad or half a sandwich. Whatever your preference, enjoy!

I found a wonderful, light recipe for soup that included Gorgonzola cheese.  Because I'm in the middle of writing the 5th in the Cheese Shop Mystery series called THE DAYS OF WINE AND ROQUEFORT, I've got Roquefort on the brain. Gorgonzola is the Italian version of Roquefort.

Gorgonzola is an area in the northern part of Italy, in the Milan area which is part of Lombardy. The residents of the area claim that farmers from their area created Gorgonzola cheese around 879.   This is under dispute by a couple of other towns that have the same geographic makeup. Do I care? Not really. It tastes good. Gorgonzola is a veined blue cheese with quite a bite to it. It's made from raw milk (cow or goat, by the way).

Now, back to soup. Can a soup made with Gorgonzola cheese be light? Yes! I kid you not.

The trick to making soups with veggies  is to use a blender or food processor. But remember--and this is key to the way I like soup--reserve some big chunks of the veggies or starches so the soup isn't all pureed.



Serves 4
3 tablespoons unsalted butter
½ large yellow onion, chopped
2 cups broccoli florets
2 cups reduced-sodium chicken broth (gluten free if needed)
½ cup crumbled Gorgonzola cheese (divide in half)
½ teaspoon salt
½ teaspoon white pepper
¾ cup half-and-half


Melt the butter in a medium pot over medium heat. Add the onion, chopped, and cook until softened, about 4 minutes. 

Add the broccoli florets and broth and cook, covered, about 5 minutes. Remove about 1 cup of the florets and reserve.  

Add half of the cheese, the salt and pepper, and half-and-half to the pot. Stir. Working in batches, purée the soup in a blender or food processor until smooth. 

Divide the mixture among 4 bowls. Garnish each with reserved florets and some of the cheese.

Like I said, I like my soup with a hunk of bread. I made biscuits for this meal. Gluten-free, using a Pamela's mix. So easy. All it takes is some of the mix, butter, and milk. Twelve minutes later, light fluffy biscuits. They're perfect with soup.

* * * * *

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Say cheese!



  1. Soup and biscuits--one of my all time favorite meals! This looks yummy and easy--thanks Avery.

  2. Slightly off topic, but did you read that the earthquakes in northern Italy this week destroyed 400,000 lbs. of Parmesan cheese? Is it time to start hoarding?

    1. Sheila, I hadn't heard. How horrible! For Italy...not the cheese, and yet, yes, the cheese. I adore Parmigiano. I doubt it's time to start hoarding, however, because many regions other than Italy have figured out how to make wonderful Parmesan cheese.


  3. You had me at Gorgonzola--one of my favorite foods, let alone cheeses. Love this recipe and can't wait to try it. I also enjoyed the story about the Italian towns disputing the origins. Arguing over cheese? Now that's Italian! :)

  4. Thanks, Avery. I never knew that Gorgonzola is the Italian version of Roquefort. It's interesting the way towns and areas in those countries fought over designations of cheeses and wines.

    The recipe looks great, too. Everyone needs bread with soup -- and maybe a little cheese on the bread? LOL!

    ~ Krista

    1. Yes, feuds are not just between the Hatfields and McCoys! LOL I guess if a patent is a patent, no matter how you (ahem) slice it. :)

      ~Avery aka Daryl