Broccoli and Stilton Soup Recipe

Ingredients

• 350g/12 oz broccoli florets

• 25g/1 oz butter

• 1 onion, chopped

• 1 leek, white part only, chopped

• 1 small potato, diced

• 600ml/1 pint hot chicken stock

• 300ml/1/2 pint milk

• 45ml/3 tbsp double cream

• 115g/4 oz stilton cheese, rind removed, crumbled

• salt and ground black pepper

Serves 4

Method:

1. Discard any tough stems from the broccoli florets. Set aside two small florets for the garnish.

2. Melt the butter in a large saucepan and cook the onion and leek until soft but not colored. Add the broccoli and potato, then pour in the stock. Cover with a tight-fitting lid and simmer for 15-20 minutes, until the vegetables are tender.

3. Cool slightly, then puree in a food processor or blender. Strain through a sieve back into the pan.

4. Add the milk, cream and seasoning to the pan and reheat gently. At the last minute add the cheese, stirring until it just melts. Do not boil.

5. Meanwhile, blanch the reserved broccoli florets and cut them vertically into thin slices. Ladle the soup into warmed bowls and garnish with the broccoli florets and a generous grinding of black pepper.

Notes : Be very careful not to boil the soup once the cheese has been added.