Ingredients
- 12 ounces fresh broccoli (may sub frozen florets)
- 2 tablespoons butter
- 1 yellow onion (chopped)
- 1 leek (chopped)
- 1 potato (small potato, cut in small chunks)
- 2 1/2 cups chicken stock
- 1 1/4 cups milk
- 3 tablespoons double cream (heavy cream)
- 4 ounces Stilton cheese (crumbled, may use Blue cheese as needed)
- Salt and black pepper (to taste)
How to Make
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Step 1: Break broccoli into florets & roughly chop any tough stems. Set aside 2 small florets for garnish.
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Step 2: Melt butter in a large pan. Cook onion & leek until soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min until tender.
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Step 3: Allow to cool slightly, then puree the soup in a blender or food proc. (I use my immersion blender for this). Return soup to the pan.
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Step 4: Add milk + cream. Season w/salt & pepper to taste. Reheat gently. At the last moment, add Stilton cheese & stir soup until the cheese just melts. DO NOT BOIL.
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Step 5: Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli + freshly ground black pepper. Serve immediately.
Tips & Variations
- Standard blender or Immersion Blender
We hope you enjoy this recipe!
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