of Stilton and Broccoli Soup
cheeses blend beautifully with broccoli, turning an everyday
vegetable into rich thick soup that is packed with nutrition
4 - 6
2-3 tbls. Light Olive Oil
2 Onions (peeled and chopped)
2 lb. Broccoli (stalks removed and stems and florets cut into
1 qt. Chicken Stock or Vegetable Stock
1/2 tspn. Grated Nutmeg
8oz. Stilton (or other strongly flavored blue cheese, crumbled)
Salt and Freshly Ground Black Pepper
1/3 cup Greek Yogurt
1/3 cup light cream
Toasted Almonds (for garnish)
1. Heat the oil
in a large saucepan. Add the onion and gently fry until transparent.
Add the broccoli, stock and nutmeg. Bring to the boil, reduce
the heat, cover the pan and simmer for 15-20 minutes, until
the broccoli is really soft.
Allow the mixture to cool, puree in a food processor or blender,
then return to the pan. Add the Stilton cheese, taste, and adjust
the seasoning if necessary, and reheat the soup.
Just before serving, add the yogurt and cream, warming the soup
through but being careful not to allow it to boil. Serve garnished
with a few toasted almonds.