Try one of the following
Broccoli and Stilton Soup
INGREDIENTS
1 onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped
2 potatoes, peeled and cubed
4 cups chicken broth
4 ounces stilton cheese
DIRECTIONS
In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
Puree soup in a blender or food processor or with an immersion blender
or Broccoli and Stilton Soup Veg
Serves 4
Ingredients
225g/8oz Broccoli Florets
25g/1oz Butter
50g/2oz Onion, chopped
300ml/10fl.oz. Chicken or Strong Vegetable Stock
300ml/10fl.oz. Dry White Wine
2 teasp Cornflour
150ml/5fl.oz. Milk
Salt and Pepper
100g/4oz Stilton Cheese
150ml/5fl.oz Single Cream
Instructions
1. Melt the butter in a large saucepan, add the broccoli and onions cover and cook gently, stirring occasionally, for 10 minutes until the vegetables are soft but not coloured.
2. Pour in the stock and wine and season lightly. Bring to the boil then simmer, uncovered, for about 15 minutes until the vegetables are quite tender.
3. Allow the soup to cool slightly, then blend to a purée. Return to a clean pan. Reheat gently, but do not allow to boil.
4. Combine the cornflour with the milk then add to the soup. Bring to the boil, stirring constantly and simmer for 2-3 minutes.
5. Remove the rind from the cheese and crumble into the soup. Stir until melted but do not boil. Stir in the cream and mix well. Serve immediately.