Does anyone have a delicious recipe for broccoli and stilton soup?

1 large baking potato


1 white onion


1 cloves of garlic


1 vegetable stock cube


1 head of brocoli chopped and stalks used


salt and peppper





boil up together untill pots nd veg are litterally disintergrating - stick in the blender return to heat and mix through stilton cheeseDoes anyone have a delicious recipe for broccoli and stilton soup?
Broccoli and Stilton Soup


Delicious with the salty tang of Stilton. Serve with fresh baguette.





* 1 onion, diced


* 1 tablespoon olive oil


* 2 broccoli, chopped


* 2 potatoes, peeled and cubed


* 1L chicken stock


* 100g Stilton cheese





1. In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken stock, bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.


2. Puree soup in a blender or food processor or with an immersion blender.Does anyone have a delicious recipe for broccoli and stilton soup?
12oz (350g) broccoli


One medium onion 鈥?rough chopped


2pts (1.1ltrs) vegetable or chicken stock


2 large potatoes 鈥?peeled and diced small


Sunflower oil


4fl oz (115ml) milk


4oz 125g) blue cheese


Cream to garnish (optional)


Salt and freshly ground black peppercorns to season





Method:


* Rough chop the broccoli, reserving a handful of small pieces for garnish.


* Cook the broccoli intended for garnish in a small pan of salted water, until reasonably soft, remove from the water and reserve.


* Using a pan large enough to contain the soup, gently sweat the rest of the broccoli, the chopped onion and potato in a little sunflower oil, until soft (but not cooked right through) then add the stock.


* Bring to full heat them simmer for a further 15 minutes then remove from the heat and puree in a liquidizer when cool enough to handle. (For an extra smooth finish pass the soup through a sieve).


* Return to a clean pan, add milk, crumble in the cheese and take it back to full heat.


* Taste, adjust seasoning and serve, garnishing each bowl with the small pieces of broccoli and a swirl of cream if you have some to hand.
Broccoli and stilton soup with stilton croutons





Serves 4











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


350g/12oz broccoli, florets and stalks cut into small pieces


400ml/14fl oz vegetable stock


25g/1oz butter


4 spring onions, finely sliced


50g/1戮oz stilton, crumbled


100ml/3陆fl oz double cream


salt and freshly ground black pepper


pinch freshly grated nutmeg


For the croutons


4 slices French bread


100g/3陆oz stilton, sliced











Method


1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.


2. Cover with cling film and place in the microwave. Cook on full power for four minutes until tender.


3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.


4. Place the cooked broccoli and stock into a blender. Add the cooked spring onions, stilton and cream and blend until smooth.


5. Transfer into a pan and bring gently to a simmer.


6. For the croutons, toast the French bread under a grill until just golden on each side.


7. Top with the slices of stilton and return to the grill until golden and bubbling.


8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.


9. Divide the soup between four warm bowls and top each with a stilton crouton. Serve.
Cream soups are very simple to make.


Make a roux with equal parts flour %26amp; oil or butter.


Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.


Add an equal volume of stock or water %26amp; grated or chopped broccoli.


Stir until thickened %26amp; bubbling, do not let it scorch.


Serve in bowl, sprinkle crumbled Stilton over surface.
Make a thinnish cheese sauce (small chopped and gently fried onion, butter, flour, milk, cheese, salt and pepper). Cook half a head of stilton. Put cooked stilton into pan of cheese sauce and wizz with a hand blender, or put into a blender/food processor and blend. Add a couple of tbsp heavy cream. This way, the soup stays creamy and flecked with green