A beautiful green soup, a change from the normal winter stodgy soups. Chicken stock can be used for non vegetarians.
Recipe posted by Crafty Cookie
BROCCOLI AND STILTON CHEESE SOUP
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Ingredients
- 1 oz butter
- 1 onion
- 1 teaspoon ground cumin
- 12 oz broccoli (chopped into florets, including the stalks)
- 1 large chopped potato
- 1 pint vegetable stock
- ½ pint milk
- 4 oz rindless, diced Stilton cheese
- salt
- freshly ground pepper
Method
- Melt the butter in a pan and cook the onion until transparent.
- Add the cumin, potato, broccoli and stock.
- Bring to the boil and reduce heat to a simmer for 20 minutes, or until the potato is cooked.
- Add the cheese and milk, stir well.
- Liquidise the soup until smooth, taking care not to overfill the liquidiser.
- Return the soup to the pan and reheat before serving.
- Serve with warm, crusty bread in warmed bowls.
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