Broccoli & Stilton Soup
1 large onion, diced
1 tbsp olive oil
1 larger potato, peeled & diced
1 litre vegetable stock
1 head of broccoli, roughly chopped (about 300g)
100g stilton or other blue cheese, crumbled
Serves 4-6
1. Cook the onion, together with the chopped stalk of the broccoli, gently in the olive oil for about 5 mins. You don't want it to go brown.
2. Add the stock and potato and simmer for about 10 mins until the potato is tender.
3. Add the broccoli and simmer for another 5 mins or so until the broccoli is tender but still bright green.
4. Stir in half the crumbled cheese and let the soup cool for a couple of mins.
5. Blend or mash until smooth.
6. Serve with the rest of the cheese crumbled on top.
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