Broccoli and Stilton Soup
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- 12 oz
- 2 Tbsp
- onion, chopped
- leek, white only, chopped
- 1 small
- potato, cut into chunks
- 2 c
- chicken stock
- 1 c
- 3 Tbsp
- double cream (will probably have to substitute whipping or heavy cream in the us!)
- 4 oz
- stilton cheese, rind removed, crumbled
- salt and pepper
1Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.
2Melt butter. Cook onion and leek until soft, but not colored. Add broccoli and potato. Pour in stock. Cover and simmer for 15-20 minutes until veggies are tender.
3Whisk with immersion blender until smooth. (or use food processor)
4Add milk, cream and seasoning. Reheat gently. Add Stilton at last minute, stirring until it melts. Do not boil. Taste if salt is needed.
5For garnish - blanch reserved broccoli. Cut them into thin vertical slices. Garnish each bowl with a few slices and a grinding of black pepper