Broccoli Cream Cheese, Pear & Almond Soup Recipe

What did we ever do before we had internet access when we are stuck for recipes?  Cookbooks, obviously, or having a photographic memory when you don't have a book to hand, or be innovative and make something 100% original with what we can use.  

I lost WiFi connection today and I wanted to put the over ripe pears and the broccoli to good use.  I wouldn't say I have a photographic memory by any means, but most soups are relatively easy to make without reference and fortunately I had a recollection of making this one before.  Rich, creamy, healthy and easy to recall. No internet or books used today so I'm proud of that.

But 45 minutes to make just a soup, I hear you say?  It's amazing how fast time flies when we enjoy cooking.  The duration spent preparing and cooking this does have its benefits though.  There will be no humming and hawing about what to have for lunch the next day because this can be chilled overnight and even eaten cold for your afternoon snack. Go on - two deeds with one need; it'll be worth it.

Prep Time: 20 minutes
Cook Time: 25 minut
Serves: 4

250g head of broccoli
1 large onion, chopped
40g butter
850ml vegetable stock
150g soft cheese
4 ripe pears, chopped
150g flaked almonds
570ml milk
salt and freshly ground black pepper

1. Trim the broccoli in tiny florets and chop the stalks into small pieces.

2. In a large saucepan melt the butter and add the chopped onion and broccoli stalks stairwell and leave to sweat for 10 minutes.

3. Add chopped pears, flaked almonds and milk a little at a time stirring well after each addition.  When milk is stirred in add vegetable stock and seasoning. Whisk well and simmer gently for 10 minutes

4. While soup is cooling, steam broccoli florets for 5 minutes

5. For the soup and place the soft cheese into a food processor and blend until smooth.

6. Add the broccoli florets and blend again reheat gently adjusting the seasoning to taste.

Blog repost from: 30 June 2018