Broccoli and Stilton Soup Recipe скачать в хорошем качестве

Broccoli and Stilton Soup Recipe

This is such a delicious and warming soup for a cold day and is a truly British soup. If you can't get Stilton then you can substitute with other strong-flavoured creamy cheeses. Ingredients 1 head of broccoli cut into florets (about 300 g / 11 oz) 1 medium onion, chopped 1 medium potato, chopped 1 small leek, sliced 120 g (4 oz) Stilton cheese, crumbled 600 ml (20 fl oz) vegetable stock 300 ml (10 fl oz) milk 3 tbsp cream or crème fraiche 2 tbsp butter Salt Pepper Instructions Melt the butter in a pan and sweat the onion and leek over a gentle heat until they become soft and translucent – about 5-8 minutes. Add in the potatoes, broccoli and stock. Bring to the boil, cover and simmer for 20 minutes. Allow to cool slightly and purée the soup either in a food processor or using a hand blender. Pass the soup through a sieve to ensure no large pieces of vegetable remains. Use a spoon to help it through the sieve if necessary. Return the soup to a clean pan. Add in the milk and cream, season with salt and pepper, and bring to the boil. Once the soup comes to the boil turn off the heat, add in the Stilton and stir until the cheese melts. Serve! Titli's Tips Cheeses such as Bleu d’Auvergne, Roquefort or Gorgonzola also work well for this soup. Check for their veggie-friendliness if that is important to you!