Weekly Recipe: Stanhill Broccoli & Stilton Soup
Ingredients (Serves 4):
150g Blue Stilton
2 tbsp. Rapeseed oil
1 white onion, peeled and chopped
1 leek, peeled and sliced
1 potato, washed, peeled and chopped into chunks
1 head of broccoli (roughly 500g), roughly chopped
1 litre of chicken or vegetable stock
knob of butter
salt & pepper
Method:
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First of all, prepare all vegetables prior to starting cooking. Then put a large saucepan over a high heat and add the rapeseed oil. Add the onion, leeks and a sprinkle of salt and pepper to the pan, cook until the onions are soft and leeks are wilted. Add the potato and butter to the pan and cook for 5 minutes.
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Next, add the stock to the pan along with any chunky stalk bits. Cook for roughly 15 minutes or until all the vegetables are soft.3
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Add the rest of the broccoli and cook for a further 5 minutes. Once cooked remove from the heat and either transfer to a food processor and blitz it or using a hand held blender blitz it in a pan. Once smooth, stir in the stilton and season with a good measure of milled black pepper.
Toms Top Tips:
Autumn has only just begun but it’s good to be prepared for those dull and dreary days with this lovely warming soup. Not quite cold enough yet? This soup can be frozen and then defrosted for when it starts to get a bit chillier later in the year.