Cream of broccoli and Stilton soup
By Brian Turner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, chopped
- 100²µ/3½´Ç³ú broccoli florets, blanched
- 150ml/4½fl oz hot vegetable stock
- 50²µ/1½´Ç³ú Stilton
- salt and freshly ground black pepper
Method
Heat the oil in a frying pan, then add the onion and garlic and fry until softened.
Add the broccoli and the stock and simmer for 8-10 minutes.
Add the Stilton and season, to taste, with salt and freshly ground black pepper.
Allow to cool slightly, then transfer to a food processor and blend until smooth.
To serve, pour into a warm bowl.
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