Soups & stews
Broccoli soup with Stilton
An good soup to serve at some point during the Christmas festivities. If you haven't got Stilton try using Gorgonzola. Bacon adds a nice salty crunch to the soup, but just leave out if you're cooking for vegetarians.
Ingredients
- oil for frying e.g. sunflower, light olive or rapeseed
- 2 rashers smoked bacon, cut into thin strips (optional)
- 1 large onion or leek, chopped
- 1 large potato, peeled and diced
- 1 litre vegetable stock
- 300g broccoli, chopped into pieces (use the florets and stalks)
- 100g Cropwell Bishop Stilton, crumbled
- 4 dates, pitted and chopped (optional)
- salt and pepper
Method
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Step 1
Heat a little oil in a pan and cook the bacon until crispy.
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Step 2
Remove from the heat and keep to one side. Add a splash more oil if needed and add the onion. Cook on a low heat until softened and translucent, without colouring (about 8-10 minutes).
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Step 3
Add the potato and stock, season and simmer for about 10 minutes.
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Step 4
Add the broccoli and continue to cook for another 5 minutes or so, until tender. Add half of the stilton.
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Step 5
Blend in a food processor until smooth.
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Step 6
Check the seasoning, garnish with the rest of the cheese crumbled over the top, the bacon and dates if using.