I have to admit that this is the first time I bought this green vegetable since I’ve moved out. The health benefits of the broccoli seem endless; so let’s see how we can make this dish super tasty AND healthy. Do not fear the mighty broccoli.
I’ve always been quite impressed by the taste of broccoli and stilton soup (aka blue cheese) and was wondering if I’d manage to copy that well. It turned out to be much easier than expected.
First off you will need:
- Broccoli – remove the leaves and end of the stalk. Chop roughly into florets. I also used the top part of the stalk. (waste not, want not)
- 2 medium potatoes – peeled and chopped
- 1 onion chopped
- 1 vegetable stock cube dissolved in 2L of water
- 100g Stilton
Place your onions in a tablespoon of olive oil and cook for a few minutes until they become translucent. Next add the rest of the vegetables and toss for a few minutes, taking care not to make chips with your potatoes.
Now add your stock. I prefer to boil the water before adding it, otherwise it will take much longer to cook. If you prefer you can boil some of it and add the rest cold, but at least it would already be quite warm and will not take too long to boil again.
Now let it simmer for about 45 minutes to one hour – making sure all the vegetables become sufficiently soft. This is when the broccoli stalk will come in handy – as this will take longest to cook you will need to check that the stalk pieces have thoroughly cooked before moving on to the next stage.
Now blend your soup and it will look something like this:
Add your chopped up Stilton and cook for a few more minutes until it has melted completely.
Serve with buttered toast!