Broccoli and Stilton Soup

A lovely, warming soup great for a winter's day.

Ingredients for 4

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Ingredients
800	grams	potato
200	grams	broccoli
3/4	onions	onion (medium size, 160g each)	(120 grams)
80	grams	stilton cheese
1	cube	stock cube (beef)	(10 grams)
1/4	teaspoon	salt	(2 grams)
1/8	teaspoon	ground black pepper	(0.4 grams)
800	mls	water
2 3/4	tablespoons	sour cream	(40 mls)
1 1/4	tablespoon	olive oil	(20 mls)

Salt content: 0.1% (by weight, not counting salt in other ingredients)

Method

Fry the onion in olive oil, add the stock and water and the peeled and chopped potatoes. Boil for 10 minutes, then add the broccoli.
Boil for a further 15 minutes.
Blend with a blender, add stilton cheese and sour cream. Add salt and pepper, blend again. Serve with some chopped parsley.

Step-by-Step Instructions

	Coarsely chop the onion.
	Fry the onion in the olive oil until it becomes translucent.
	Add the water and stock cube (or use proper beef stock if you have it!)
	Peel and chop the potatoes into chunks and add.
	Leave to boil for 10 minutes with a lid on the saucepan. Whilst this is happening, wash the broccoli and cut it into bits. Use the stem as well!
	After the potatoes have boiled for 10 minutes, add the broccoli and boil for a further 15 minutes.
	Use a nice stilton cheese or any other blue cheese if you can't get hold of stilton.
	Use a blender to blend the soup.
	Add the flaked stilton cheese ...
	... and the sour cream.
	Use the blender again to dissolve the cheese into the soup.
	Serve with a sprinkle of chopped parsley.