image courtesy of lovefoodhatewaste.com
A classic soup - this combines helathy broccoli with tasty Stilton in order to crate a hearty and welcome soup. Back in the day i used to make this virtually daily, and as such this recipe employs a few tips and tricks to bring out the flavour of this wonderful soup to new heights. You wont be disappointed.
Posted here at the request of Josh Brown, may he long enjoy this recipe :)
You will need (makes about 4-6 portions)
1 pint bechamel sauce
250ml vegetable or chicken stock
100ml white wine or dry cider
1 head of brocolli (chopped into roughly 1cm pieces - stalk included)
The doing bit
In a large saucepan, add the butter and heat until bubbling. add the chopped broccoli and cover the pan and allow the broccoli to sweat until it begins to soften. Add the stock, bring to the boil then simmer.When the broccoli is completely soft, blend.
In a separate pan add the wine and stilton and heat gently until the cheese melts into the wine and forms a uniform paste.Heat the bechamel separately and add the cheese mix to the bechamel.
Combine cheese / bechamel mix with the broccoli blend. Cook at a simmer for a further five minutes and season if necessary.
Serve piping hot.