Broccoli and Stilton Cheese Soup
A community recipe by Crafty CookieNot tested or verified by Nigella.com
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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.
Introduction
A beautiful green soup, a change from the normal winter stodgy soups. Chicken stock can be used for non vegetarians.
Ingredients
Serves: 4
- 1 ounce butter
- 1 onion
- 1 teaspoon ground cumin
- 12 ounces broccoli (chopped into florets, including the stalks)
- 1 large chopped potato
- 1 pint vegetable broth
- ½ pint milk
- 4 ounces rindless, diced stilton cheese
- salt
- freshly ground pepper
Method
Broccoli and Stilton Cheese Soup is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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