Broccoli & Stilton Soup
Ingredients
4-6 shallots thinly sliced
1kg broccoli chopped up into small pieces, including stalks
4-5 sticks celery thinly sliced
1 large potato cut into small cubes
250g - 300g Blue Stilton cut into small peices
1.5 litres veg stock (7 tsp vegetta)
150ml of double cream
Large knob of butter
1 tsp dried thyme or 1 tbpn fresh thyme
1 1/2 tsp White Pepper
Method
1. Sweat down the shallots in the oil and butter
2. Add the stock, thyme and pepper to the shallots and bring to a rapid boil. Add the broccoli celery, potato and cook until all is softened
3. Use a stick blender to blend solids
4. Add the Stilton and stir until cheese has melted. Add the cream
5. Serve with a french stick
