Broccoli and stilton soup
Ingredients
2 tbsp butter
2 shallots or 1 small onion, finely chopped
800ml chicken or vegetable stock
600ml milk
800g broccoli
200g stilton, crumbled
Nutmeg, to garnish
Method
1. Melt the butter in a large saucepan over a medium-low heat and add the shallots. Fry gently until soft and golden.
2. Meanwhile, cut the broccoli stalks into smallish chunks, then add to the pan with the softened shallots, fry for a minute, then pour in the stock and milk. Bring to a simmer, then cook until the stalk is beginning to soften (how long will depend on the size). Meanwhile, cut the head into small individual florets.
Rating ***
Source