Broccoli, Stilton and Almond Soup
This is a nice soup to serve at a dinner party as the colour is beautiful. I like to use white stilton, but try the stilton with apricots for a change.
- Cooking
- 40 minutes
- Serves
- 8
Ingredients
- 2oz Butter
- 1lb Onions, Chopped
- ½ Teaspoon Sugar
- 1 ½ lbs Trimmed and Washed Broccoli
- 1 ½ Teaspoons Salt
- ½ Teaspoon Grated Nutmeg
- 2 Pints of Chicken or Vegetable Stock
- ½ Pint Single Cream
- 5oz Stilton Cheese, Crumbled
- 1oz Toasted, Flaked Almonds
Method
- Divide broccoli into small florets
- Melt butter in large pan, add onions, broccoli, sugar, nutmeg and salt. Mix well, cover and cook on low heat for about 20 minutes, stirring occasionally.
- Add stock and bring to the boil, lower the heat and simmer for about 10 minutes.
- Put in food proecssor and blend until smooth. Add crumbled cheese to last batch of soup and return to rinsed pan.
- Add cream and return to heat.
- Serve with a swirl of cream and a sprinkling of toasted almonds.
To freeze, before adding cream, season and put into suitable containers and freeze. Remove when required, defrost, add cream and reheat.