19 Dec 2014

BROCCOLI AND BLUE STILTON SOUP



Here's another possible Christmas meal starter for you, or why not make a big batch and freeze for quick snacks over the holidays? If you are into the stronger cheeses, this is definitely one for you!


What you will need;

INGREDIENTS 

2oz/50g BUTTER
2 LARGE RED ONIONS (OR WHITE IF YOU PREFER)
1lb 5oz/600g BROCCOLI, TRIMMED
1/2 TEASPOON EACH OF SALT, SUGAR AND NUTMEG
2 PINTS/1.2 LITRES OF WEAK VEGETABLE OR CHICKEN STOCK
3 TABLESPOONS OF DOUBLE CREAM
5oz/150g BLUE STILTON CHEESE, CRUMBLED

METHOD

Chop all your ingredients down as small as you can. The smaller they are, the easier and quicker they will cook.

Melt the butter into a large pan on a low heat. Add all the chopped veg, and the salt, sugar and nutmeg. Cover and steam on a low heat for 20 minutes, stirring occasionally.

Time to make your stock! Boil the kettle for the amount of water stated above. I usually find two or three chicken or vegetable stock cubes is enough to make up a weak stock. Crumble the stock cubes into the water and stir thoroughly. Add to the pan and bring to the boil. Reduce heat and simmer for 20 minutes.

Remove the pan from the heat and blend ingredients with a hand whisk until smooth. Return to the heat and add the Stilton and the cream.

Stir the mixture continuously over a low heat until the cream and cheese is well combined, giving a lovely smooth soup.

Serve immediately! Great with a crusty loaf!

This soup freezes really well, so you can always double the ingredients and make a bigger batch.

*THIS RECIPE SERVES 4-6 PEOPLE