This tasty and healthy soup is one that I usually make in early January to use up that slab of Stilton cheese left over from Christmas.
500g broccoli
150g Stilton
1 small onion
50g butter + a splash of olive oil
1 litre vegetable stock
Double cream to serve
Take the stalk off the broccoli, separate the florets and cut the stalk into small pieces. Finely chop the onion.
Heat the butter and oil in a large saucepan and add the onion. Put the lid on and leave on a low heat for 5 minutes. Then add the stock and the chopped pieces of stalk and put the lid on for a further five minutes. Finally, add the broccoli florets and simmer for ten minutes.
Remove the pan from the heat. Crumble in a generous half of the stilton and purée with a hand-held stick blender or transfer into a food processor. Ladle into deep bowls, scatter over the remaining stilton and a splash of cream. Serve with homemade croûtons .
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