Tuesday, 13 January 2015

Broccoli and Stilton/Gorgonzola Soup

OH is particularly fond of Stilton so come Christmas we buy if we can afford it either a half Stilton or something a little smaller.  It soon get used up but whilst I have the Stilton in the house I like to make this soup - it is one that I am quite partial too as well. alternatively though instead of Stilton use Gorgonzola.

Serves 4

450g sprouting broccoli or calabrese
30g butter
1 onion roughly chopped
2 small potatoes cut into chunks (a good thickener)
2 garlic cloves roughly chopped
1.2 litres of hot chicken stock
1 tablespoon lemon juice
200ml milk
115g of Stilton or Gorgonzola
Salt and black pepper
3 tablespoons double cream (optional)

Trim the purple sprouting broccoli/calabrese retaining much of the stem as well as the heads.  If the stems are tough take off the outer layer and then thinly slice.  If using calabrese split the tiny florets off the main head into small tiny florets breaking the off the main stem.

Melt the butter in a pan and put in the onion potato and garlic cook for 5 minutes without allowing to brown and then add the broccoli stir well to combine and then pour in the hot stock and lemon juice cover and simmer until tender.

When the mixture has cooled a little puree in a food processor and if you want it as a very smooth soup put it through a mouli or sieve into a clean pan.

Add the milk more or less as the quantity given above depending on how thick you like it then add the crumbled cheese and season carefully Gorgonzola in particular is salty.

Reheat gently without bringing to the boil and add the cream if using.

Serve with hunks of bread.


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