About this recipe:Delicious with the salty tang of Stilton. Serve with fresh baguette.
1 onion, diced
1 tablespoon olive oil
2 broccoli, chopped
2 potatoes, peeled and cubed
1L chicken stock
100g Stilton cheese
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Method Prep:15min › Cook:40min › Ready in:55min
In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken stock, bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
Puree soup in a blender or food processor or with an immersion blender.
made this soup today. i added a few things; garlic granuals whilst ooking the onions,
a leek and some cauliflower. i also put 150g of stilton in. THIS IS THE BEST SOUP IVE EVER TASTED. massive recommend - 05 Jan 2012