Being an imperfect housewife, I still had a head of broccoli in the bottom of the fridge that was threatening to turn a lovely shade of yellow. The only thing I could think of to use it all at once, was soup.
The weather goes up and down like a yo-yo here in the south at the moment. This particular day, like today, was around 16 degrees. Yesterday it was 28! So soup is still acceptably on the menu, for me anyway.
Izzy even had a go at the broccoli soup (without the cheese). Shock of all shocks, she enjoyed it. Win, win.
It wasn't until I was about delve into it's warmth, that I remembered the cheese in the freezer. I chopped a bit off and garnished the soup with it. It was heaven.
Stilton cheese isn't for everyone. It one of the 'blue' cheeses, or stinky cheeses and not loved by all!
I must blog my caramelised onion, stilton and rocket flatbread soon. It is delicious, so will be given a spin in the kitchen again in the near future.
Broccoli soup with Stilton cheese
1 head of broccoli, chopped, stalk and all
1 tablespoon olive oil
1 garlic clove, chopped
half and onion, or a small onion, chopped
2 bacon rashers, chopped
1 large, or two medium potatoes, chopped
about 5 cups of water
Gently fry onion, garlic and bacon in olive oil, until onion is soft.
Add broccoli and potato, then add water to just barely cover the veggies. You may not need all five cups of water. It is better to add too little, than too much, as you might end up with a watery soup. I like my soup thick. If it is too thick for your liking, you can always add a bit more water or even milk to make it a bit more creamier. The potatoes however give it a creaminess.
Bring to the boil, then simmer with the lid on for about 20 minutes, or until the potatoes are soft.
Blitz with a stick blender, or however you blitz your soup.
Serve in a bowl with a tablespoon of crumbled Stilton cheese scattered on top.
Yummo. I love the way the cheese melts through the hot soup :)
