What I ate… Broccoli and Stilton soup

Don’t know about you folks but the Queenie household cannot get enough broccoli. The Permanent Roommate would happily eat broccoli with every meal and it’s one of my favourite veggies too.

My main issue with it is that when you’ve cut off all the neat little florets you’re left with a large unappetising looking stalk. Now you can trim this up and use it in all kinds of dishes but today I decided to try and make it into a lovely soup.

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Ingredients:

1  large broccoli stalk
1 small potato, peeled
1 garlic clove
15g stilton
water
seasoning

Method:

Finely chop the broccoli stalk, garlic and potato and place into a small saucepan. Add just enough water to cover everything and bring to the boil.
Once it’s boiling, turn it down to a simmer, place the saucepan lid on and cook until the veg is soft.

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Blend the veg and water together. Now I would normally use an immersion (or stick) blender but mine recently breathed its last after a happy 6 year relationship, so out came my hand-me-down Kenwood Stand Mixer and a jug blender attachment.

When you’ve got your desired consistency pour it back into the saucepan and stir through a small amount of chopped Stilton. You really don’t need much as it can easily overpower the dish.

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Season to taste and then serve.

I cooled mine down and then popped it in the fridge to take to lunch the next day and it was pretty good after being reheated in a microwave. The potato serves to bulk it out a bit but if you’re cutting carbs or like a thinner soup you can remove it entirely. The colour of the soup isn’t much to write home about but the majority of that stalk is a very light green so really it’s not surprising. If you like your soup to have a bit more punch then increase the amounts of cheese.

Broccoli and Stilton is a classic soup flavour combination but feel free to experiment with other strong flavoured cheese if, like me, you are still working through Christmas leftovers!

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