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Le Chaudron recipe

Velouté de brocoli roquefort

Creamy broccoli and Roquefort soup

⏱ 30 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)fresh broccoli
  • 300 g (11 oz)potatoes
  • 1yellow onion
  • 3 clovesgarlic
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 200 ml (¾ cup)thick crème fraîche
  • 150 g (5 oz)roquefort cheese
  • 100 g (3½ oz)shelled walnuts
  • 100 ml (½ cup)whole milk
  • 1bunch of chives
  • 3 tbspolive oil
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) fresh broccoli
  • 300 g (11 oz) potatoes
  • 1 yellow onion
  • 3 cloves garlic
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 200 ml (¾ cup) thick crème fraîche
  • 150 g (5 oz) roquefort cheese
  • 100 g (3½ oz) shelled walnuts
  • 100 ml (½ cup) whole milk
  • 1 bunch of chives
  • 3 tbsp olive oil
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Wash the 1 kg (2.2 lb) of broccoli and cut into 3 cm (1 in) florets; peel and chop the tender stem too.
  2. Thinly slice the onion. Remove the germ from the 3 garlic cloves and chop them. Peel the 300 g (11 oz) of potatoes and cut into 2 cm (¾ in) cubes.
  3. Melt the butter with 3 tbsp of olive oil in the large saucepan over medium heat and soften the onion for 5 minutes. Add the garlic and cook 1 minute.
  4. Add the broccoli and potatoes and cook for 3 minutes, stirring.
  5. Pour in hot chicken stock to cover, season with fleur de sel and plenty of pepper and simmer over low heat for 20 minutes until tender.
  6. Blend right in the pan until smooth and bright green. If too thick, add a little hot milk.
  7. Crumble in the Roquefort and stir until it melts.
  8. Roughly chop the 100 g (3½ oz) of walnuts. Stir in the crème fraîche. Serve piping hot topped with walnuts, chives and a little crumbled Roquefort.

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