BROCCOLI AND BLUE CHEESE SOUP

Broccoli and Blue Cheese soup, a fusion that marries the vibrant freshness of broccoli with the rich, creamy allure of blue cheese. This recipe also includes a red onion chutney & blue cheese toast which compliments the soup perfectly.

PREP 10m

COOK 25m

TOTAL 35m

SERVES 4

Ingredients-

  • 20g butter/oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, crushed (1 tbsp)

  • 1 whole broccoli, chopped into small pieces (including stalks)

  • 2 medium potatoes, roughly chopped

  • 800ml vegetable/chicken stock

  • 1/2 tsp black pepper

  • 150g creamy Stilton

  • 200ml milk

Instructions-

  • Peel and roughly chop the onion.

  • In a large pan, melt the butter or heat the oil. Add the chopped onion and roughly chopped potatoes. Fry on medium heat.

  • Roughly chop the garlic and broccoli (including stalks). Add them to the pan.

  • Pour in the vegetable or chicken stock and milk. Season with black pepper.

  • Boil with a lid on for 15-20 minutes or until the potatoes are soft. Leave a 1 cm gap when placing the lid to prevent boiling over.

  • Once the potatoes are soft, add around 3/4 of the creamy Stilton. Reserve 1/4 for the toasts.

  • Use a hand blender to blend the soup until smooth. Taste before adding salt, as the stock may have provided enough saltiness.

Red Onion & Blue Cheese Toast:

Ingredients:

  • Blue Cheese

  • Red Onion Chutney

  • Crusty Bread

  • Olive Oil

Instructions:

  • Cut the bread into thick slices and toast on one side.

  • Turn over and add a very thin layer of red onion chutney.

  • Spread on the remaining 1/4 of the Stilton.

  • Drizzle a small amount of olive oil.

  • Place back under the grill to melt the cheese.

  • Serve the broccoli and blue cheese soup with the red onion & blue cheese toast.