Broccoli and Stilton Soup
Ingredients
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12 ozbroccoli
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2 Tbspbutter
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1onion, chopped
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1leek, white only, chopped
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1 smallpotato, cut into chunks
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2 cchicken stock
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1 cmilk
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3 Tbspdouble cream (will probably have to substitute whipping or heavy cream in the us!)
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4 ozstilton cheese, rind removed, crumbled
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·salt and pepper
How to Make Broccoli and Stilton Soup
- Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.
- Melt 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.
- Whisk with immersion blender until smooth. (or use food processor)
- Add milk, cream and seasoning. Reheat gently. Add Stilton at last minute, stirring until it melts. Do not boil. Taste if salt is needed.
- For garnish - blanch reserved broccoli. Cut them into thin vertical slices. Garnish each bowl with a few slices and a grinding of black pepper
