Broccoli and Stilton SoupA lovely, warming soup great for a winter's day. |
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based on 15 reviews
Ingredients for 4
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| Ingredients | |||
|---|---|---|---|
| 1 3/4 | lb | potato | |
| 7 | ozs | broccoli | |
| 3/4 | onions | onion (medium size, 160g each) | |
| 5 1/2 | tablespoons | stilton cheese | |
| 1 | cube | stock cube (beef) | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | ground black pepper | |
| 1 3/4 | pint | water | |
| 1 1/4 | fl. oz | sour cream | |
| 1 1/4 | tablespoon | olive oil | |
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. |