GREEN CHEESE SOUP
OK so last night you had, Spag Boll, Plain simply
Italian food, but what do you do with the left over garlic bread??
Put it in the fridge to keep it ready for the best,
tastiest, easiest soup ever….
.....which uses only 4 ingredients!
This is probably the simplest broccoli soup recipe
you will ever come across!
Broccoli and Stilton soup makes an excellent first
course for a dinner party, or a perfect supper on a cold night.
Curled up in front of a roaring fire it will warm the cockles of
your heart.
It can be prepared up to 2 days in advance and kept
refrigerated until it is needed.
Broccoli and Stilton Soup
INGREDIENTS
Serves 4
2lb (1 kg) FRESH broccoli
1/2 cup (1 glass) dry white wine
3oz (75g) Stilton cheese
2oz (50g) flaked, toasted almonds
heavy (double) cream to finish (optional)
TIP
This broccoli soup recipe calls for the brightest,
freshest, greenest broccoli that you can find. PLEASE, don't use frozen
broccoli!
METHOD
* Cut the broccoli into florets discarding only the
base of the main stem.
* Bring 2pts (1 litre) of salted water and the
white wine to the boil, pop the florets in and bring back to the boil.
Simmer for about 4 minutes or until just tender. Drain reserving the
liquid.....this makes your pure and natural stock.
* Put half of the hot broccoli into a blender and
add enough of the cooking liquid to just cover it. Whiz on high speed
till creamy and velvety in texture. Pour into a saucepan, and then
repeat the process for the other half of the broccoli.
* Add the crumbled Stilton cheese to the broccoli
soup. Gently bring it back to simmer, stirring occasional to blend in
the cheese.
* Add a little more of the cooking liquid if the
soup is too thick.
* Finally, taste and adjust the seasoning with sea
salt and freshly milled black pepper.
* To serve, pour into warmed soup bowls, swirl in a
little of the heavy (double) cream, and sprinkle over a few of the
toasted almonds.
I like to serve this Broccoli and Stilton soup
accompanied by crusty garlic bread.
