Broccoli and Stilton Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the *Best Ever Chicken* Cookbook edited by Linda Fraser - There are many broccoli cheese soup recipes on RZ, but I could not find a single one using Stilton cheese & we love it. Per the intro, A very easy, but rich soup - Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish. *Enjoy* ! Ingredients:
12 ounces fresh broccoli (may sub frozen florets) |
2 tablespoons butter |
1 onion (chopped) |
1 leek (chopped) |
1 small potato (cut in sml chunks) |
2 1/2 cups chicken stock |
1 1/4 cups milk |
3 tablespoons double cream (heavy cream) |
4 ounces stilton cheese (crumbled, may use the other british variety of blue) |
salt and black pepper (to taste pref) |
Directions:
1. Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
2. Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
3. Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
4. Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
5. Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.
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