On this occasion, my family were having steaks with cream and gorgonzola sauce, so I again decided to stick with the theme and have a matching soup as part of my post-gastric sleeve liquid diet.
This soup, however, is so rich, indulgent and delicious, that the whole family can enjoy it, regardless whether they need to follow a liquid diet or not! It is a bit higher in calories, and of course cheese with higher fat content contains less protein than low-fat cheese, but as a soup for special occasions, it works!
Ingredients (for 4-5 post-bariatric surgery liquid diet portions, or one generous portion for someone not following the diet):
- 200ml chicken or vegetable stock
- 1 very small potato
- 2-3 broccoli florets
- 50g gorgonzola*
*Note: I couldn’t get hold of any strong gorgonzola on this occasion, so I actually used a delicious, strong yet creamy Saint Aigur blue cheese. If you use gorgonzola, make sure it’s not Dolcelatte, or mild gorgonzola, or gorgonzola e mascarpone – all of these are amongst my favourites to eat, but are not strong enough in a soup or sauce.
Method:
Peel the potato and dice it. Cut the broccoli florets into small pieces, similar to the potato pieces. Place broccoli, potato and stock in a small saucepan and bring to the boil. Cover and simmer gently for about 15 minutes, or until the potatoes and broccoli are well-cooked and soft.
Add the gorgonzola in small pieces and stir on a low heat until the cheese has melted.
Place everything in a fine blender and blend until all ingredients have liquidised, then pass through a fine sieve to ensure there are no ‘bits’ (if you are following the post-bariatric surgery liquid diet, otherwise skip this last step!).
Serve and enjoy!
