Broccoli & stilton soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- olive oil
- 1 onion, diced
- 1 medium potato, diced
- 2 stalks celery, diced
- 1 head broccoli, stems finely diced
- 750ml vegetable stock
- 50g stilton
- 8 small slices sourdough, toasted
- snipped to serve chives
- 2 tbsp chopped to serve
Method
- STEP 1
Heat 1 tbsp oil in a large pan and fry the onion, potato and celery for 10 minutes until soft. Add the broccoli and cook for another 5 minutes before adding the stock. Simmer for 20 minutes, or until the potato is tender, and season well, then using a stick blender, whizz the soup until smooth and thick. Spread the stilton over the toasts, pour the soup into warmed bowls, and top with the toasts, chives and cashews.
