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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
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