Name: Broccoli and Stilton soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp olive oil, plus extra for drizzling; 1 onion, finely chopped; 1 leek (white part only), thinly sliced; 1 Desiree potato, cut into 5mm dice; 40 gm butter, coarsely chopped; 1.5 litres vegetable or chicken stock (6 cups); 1.2 kg broccoli (about 2 small broccoli heads), cut into florets; 120 gm Stilton, coarsely crumbled; 1 baguette, thinly sliced diagonally; To serve: flat-leaf parsley leaves

The classic soup is the perfect antidote to a cold winter’s evening.

Ingredients

2 tbsp olive oil, plus extra for drizzling

1 onion, finely chopped

1 leek (white part only), thinly sliced

1 Desiree potato, cut into 5mm dice

40 gm butter, coarsely chopped

1.5 litres vegetable or chicken stock (6 cups)

1.2 kg broccoli (about 2 small broccoli heads), cut into florets

120 gm Stilton, coarsely crumbled

1 baguette, thinly sliced diagonally

To serve: flat-leaf parsley leaves

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add onion, leek, potato and butter and stir occasionally until starting to soften (4-5 minutes). Add stock, cover and simmer until potato is tender (6-8 minutes). Add broccoli and simmer until broccoli is just tender and bright green (2-3 minutes). Remove from heat, process with a hand-held blender until smooth, add half the Stilton, season to taste and keep hot.

2.Preheat a grill to high heat. Place baguette on baking trays, drizzle with olive oil, season to taste and grill, turning once, until golden (1-2 minutes), then spread with remaining Stilton. Serve hot with soup, drizzled with olive oil and scattered with parsley and freshly ground black pepper.

Styling by Alice Storey

Styling by Kirsty Cassidy