Or, indeed, Stilton AND Roquefort as it was last time I made it; we had a little of each cheese in the fridge – so in the spirit of waste-not-want-not I chucked both into the mix.
A perennial favourite and something of a classic as soup recipes go, this is my version of it. I like to keep it very simple..
What you’ll need (serves 6 as a lunch or 8 as a starter):
2 large heads of broccoli, chopped up into small(ish) pieces
150g mature Stilton or Roquefort cheese, grated or crumbled into small pieces.
1 large onion, finely chopped
1 vegetable stock cube
a goodly sized knob of butter
1 tablespoon olive oil
1.5 litres or water
1 medium sized potato, chopped into dice.
Freshly ground black pepper.
What to do:
Starting with the old trick that starts so many of my recipes….
Melt the butter in the olive oil in a large heavy bottomed pan.
Plop the onion into the butter/oil mix and give it a good stir around so the onion is coated in oil/butter – keeping it on the heat.
Reduce the heat to very low underneath the pan and put a lid on it; leave it on the every low heat for 5 or 6 minutes.
Remove lid and add the water, stock cube and broccoli and potato.
Bring the whole to the boil and simmer until the vegetables are soft and break apart easily.
Remove from heat.
Using a hand held blender (or whatever blending tool you favour), whiz the lot until it has a thick liquid consistency – no lumps. Add a drop more water if you think it’s looking too thick.
Slowly add the grated or crumbled cheese, stirring constantly – the cheese will melt into the hot mix.
Reheat until just before boiling point and serve immediately with crusty bread.
The soup will keep in the fridge for several days and can be frozen.
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