Broccoli and Stilton soup


You'll need

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 (6 cups) vegetable or chicken stock 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

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2012

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