AuthorFPGStilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.
1 onion, peeled and chopped
3 sticks of celery, roughly chopped
Some olive oil
1 large potato, peeled and chopped
1 l turkey or chicken stock
300 g broccoli, roughly chopped
100 g of Stilton, Roquefort or other blue cheese
Ground black pepper
Pinch of nutmeg
Chopped chives to serve
Warm crusty bread
1
Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
2
Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
3
Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.
Ingredients
1 onion, peeled and chopped
3 sticks of celery, roughly chopped
Some olive oil
1 large potato, peeled and chopped
1 l turkey or chicken stock
300 g broccoli, roughly chopped
100 g of Stilton, Roquefort or other blue cheese
Ground black pepper
Pinch of nutmeg
Chopped chives to serve
Warm crusty bread