Broccoli and Stilton soup
A rich and nutritious winter warmer
Ingredients
- Broccoli: 2 heads
- Stilton: 220g
- Onion: 1 onion, roughly chopped
- Garlic: 3 cloves, diced
- Stock Cube: 1
- Boiled water: 1L
- Butter: 1 knob
- Ground Nutmeg
- Lemon Juice
- Salt
Method
- Cut off the broccoli florets and chop the stalk into 2cm pieces.
- Heat a large pan over a medium heat then melt the knob of butter.
- Add the garlic and onions then soften for a few minutes.
- Add the broccoli stalks and cook for another minute.
- Add the broccoli florets, stock cube and enough water to cover all but the last inch of the mixture.
- Add a few drops of lemon juice and a small sprinkle of nutmeg.
- Bring to the boil then cover and simmer for 20 minutes.
- Roughly chop the stilton.
- Turn off the heat and blend.
- Put back over a low heat and add the stilton. Stir until melted. Be careful: the mixture will now stick more easily and possibly spit.
- Add more lemon juice and possibly salt to taste.
- Serve with fresh bread.
Notes
The original recipe uses a 1:2 stilton to broccoli ratio rather than our decadent 1:1 ratio. If you'd prefer not to get gout then stick with the original ratio.