Calabrese and Goats Cheese Soup Ingredients
- 4 tbsp butter
- 2 onions, chopped
- 2 celery sticks, chopped
- 1 litre/1¾ pints/4 cups vegetable stock
- 700g/1½lb calabrese, broken into florets, stalks chopped
- 1 tbsp olive oil
- 175g/6oz chevre goat’s cheese
- Salt and ground black pepper
How to make Calabrese and Goats Cheese Soup
Start by melting the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to the boil again. Cover the pan and reduce the heat allowing it to simmer for 15 minutes.
Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season to taste with salt and pepper.
Serves 6 and 20 minutes to cook