Broccoli and stilton soup recipe
information
Calories per serving 155.
Vegetarian Recipe
ingredients
45O g (1 lb) broccoli, broken into florets
225 g (8 oz) leeks, sliced
225 g (8 oz) potatoes, peeled and diced
1.2 litres (2 pints) vegetable stock
50 g (1 3/4 oz) blue Stilton, crumbled
salt and freshly ground black pepper
225 g (8 oz) leeks, sliced
225 g (8 oz) potatoes, peeled and diced
1.2 litres (2 pints) vegetable stock
50 g (1 3/4 oz) blue Stilton, crumbled
salt and freshly ground black pepper
method
1. Place the broccoli in a large saucepan with the leeks and potatoes.
2. Add the stock and bring to the boil.
3. Reduce the heat, cover and simmer for 20 minutes.
4. Blend the soup in a food processor or liquidiser in batches, and return the soup to a clean saucepan. Reheat gently.
5. Add the Stilton and heat, stirring, until the cheese dissolves.
6. Season to taste and ladle into four warmed bowls.
2. Add the stock and bring to the boil.
3. Reduce the heat, cover and simmer for 20 minutes.
4. Blend the soup in a food processor or liquidiser in batches, and return the soup to a clean saucepan. Reheat gently.
5. Add the Stilton and heat, stirring, until the cheese dissolves.
6. Season to taste and ladle into four warmed bowls.
serving amount
serves 4.
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