I love making soups....
My fav of all is Brocoli & Stilton with a walnut cream quinelle.
Again i cook in bulk (4 kids etc and at work)
Easiest method for a gluten free one is
a few heads of brocoli chopped up, into a pan of salted boiling water that also has some vege stock in (suitable cubes will do).i really finely dice an onion or small leek and throw that in too.
you could just use brocoli stalks if you wanted to use the florets for something else - the soup will just be a brighter green colour if you use the florets.
Once its all looking quite mushy i whizzy it (with a stick blender) season it quite heavily, i like mine with a peppery bite.
Crumble up some blue cheese - dont say YUK as the strong flavour of blue cheese really adds depth to this soup and isnt over powering at all....
Add the cheese crumbles, keep stirring, add a splash of cream if you want. I add fresh chopped herbs at this point - but you can use dried, just add them sooner.
Taste and season accordingly - let the soup cook out for about an hour ++
Cream = smash up some walnuts, whisk your cream, stick blender is ok but dont over beat/whisk it, add the nuts just before you finish whipping the cream.
Leave for an hour or so for the nutty flavour to develop into the cream.
When your ready to eat - put the soup in your bowl - scoop a spoonful of cream and using 2 spoons paddle/shape the cream into an egg type size/shape.
Place it ontop of your soup and serve......