Ingredients
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12 ounces fresh broccoli (may sub frozen florets)
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2 tablespoons butter
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1 onion (chopped)
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2 1/2 cups chicken stock
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1 1/4 cups milk
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3 tablespoons double cream (heavy cream)
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4 ounces Stilton cheese (crumbled, may use the other British variety of Blue)
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salt and black pepper (to taste pref)
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1 small potato (cut in sml chunks)
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1 leek (chopped)
Instructions
- Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
- Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
- Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
- Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
- Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.