Sauvignon Blanc Day | Blue Cheese, White Wine and Broccoli Soup

Emma ShermanMay 06, 2022

If you love fresh green veggies, white wine and blue cheese, this might just be the recipe for you.

This creamy 4 of your 5 a day soup, uses perfect little 100g pyramid pockets of Shepherd Purse Yorkshire Blue Cheese, a firm favourite in many of our customers’ kitchens.



1 tbsp extra virgin olive oil

1 brown onion

1 leek

1 potato

1/2 cup (125ml) Sauvignon Blanc

1 large broccoli

1 litre of vegetable stock

100g Shepherd Purse Blue Cheese

Garlic bulbs to taste, we like two big juicy ones

A handful of flat-leaf parsley

Freshly cooked baguette


Longley Farm Cream



  • Heat half the oil in a pan over medium heat.
  • Add the peeled and cubed potato, diced onion, chopped leek (pale part only) and crushed/pressed garlic. Cook for 5 minutes and gradually add the wine. Bring to the boil and cook for 2 minutes or until the wine reduces by around half.
  • Add the broccoli heads and stock, then reduce heat to medium and simmer. Stir occasionally so the mixture doesn’t burn for 15 mins, or until the broccoli is tender.
  • Remove from heat and set aside for 10 mins to cool slightly.
  • Add half the cheese to the broccoli mixture. Place in a blender and blend until smooth. Return to the saucepan and place over low heat. Season with salt and pepper.
  • Divide the soup among serving bowls. Top with remaining cheese, and dribble over some cream, if using.
  • Drizzle with remaining oil and sprinkle with fresh parsley. Serve warm, with the toasty baguette slices.