Published Date:
28 August 2009
By Chris Burton
This is a lovely soup - full of vitamins from the broccoli too!
Ingredients
500g broccoli florets, stems discarded
1 large onion, chopped
1 potato, chopped
170g Stilton or other blue cheese
50g butter
1 pint chicken or vegetable stock
500ml milk
Creme fraiche to garnish
Salt and black pepper
Method
Melt the butter in a thick-based saucepan and add the onion, cook over a moderate heat for three minutes.
Add the broccoli and potato and cook for a further five minutes.
Pour in the stock, cover and simmer gently for 25 minutes.
Remove form the heat and leave to cool slightly before blitzing in a blender.
Return the soup to the pan and add the stilton, milk and cream. Heat gently stirring regularly the cheese has completely melted into the soup.
Season to taste with the salt and pepper.
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Last Updated:
01 September 2009 11:24 AM
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Source:
Worksop Guardian
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Location:
Worksop
