Broccoli & Stilton Soup
- 2 medium or one large onion
- 1 potato
- 1lb broccoli
- 1.5 oz butter
- 1 pint chicken stock
- 0.5 pints milk
- Splash of single cream
- 6 oz Stilton
Broccoli is a wonder food - it's said to contain all sorts of good stuff for reducing the risk of cancer, heart disease and peptic ulcers. But let's face it, it's not the most appetising vegetable served plain, and you can't eat much of it at a sitting. The solution? Combine it with a high-fat, artery-clogging, heart-disease inducing cheese!
Chop the onion and soften in the butter for a few minutes.
Add the potato (peeled and diced) and broccoli (just the florets, discard the stems and leaves) and cook for a few minutes.
Add the stock, cover and simmer for 20 minutes.
Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.
Add the stilton, milk and cream and heat gently stirring often until the stilton has melted and the soup is hot.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.
Pig: Cooking with a Passion for Pork Johnnie Mountain
New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company
Bread: River Cottage Handbook No. 3 Daniel Stevens
Cakes: River Cottage Handbook No.8 Pam Corbin
Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan