Broccoli has never featured very highly in our cooking at CYV as hubs has a strong dislike to the “green trees”. Occasionally they might make a small guest appearance in a stir fry disguised by lots of spices, or I would add them to my Sunday roast, whilst hubs would scowl at them from afar.That has been the way of the broccoli here since we moved into together.
However, times change and when discussing weaning Baby G we both agreed to try more of the foods we dislike so that she would not miss out on trying any important flavours. We had bought some broccoli to steam for Baby G (which incidentally, didn’t go down well – like father, like daughter it would seem!) and after the success of hubs eating some of it in our Indian feast, I thought I’d make a soup with the leftovers. We also had some stilton to use up so I went for the classic combination of Broccoli and stilton.
Broccoli and Stilton Soup
300g broccoli florets, roughly chopped
1 large potato, peeled and cubed
1 large onion, roughly chopped
1 ltr vegetable stock
80g stilton
knob of butter
olive oil
Gently saute the onion off in the butter and a drop of oil until soft and translucent. Add the potato and stock and simmer for 10 minutes, until the potato is tender.
Add the broccoli and cook for a further 4-5 minutes until tender but it has still retained it’s colour. Add half the cheese and then process in a blender till smooth. Season with salt and pepper. Serve with a sprinkling of the remainder of the cheese on top.
I loved the iron rich broccoli with the creamy blue cheese and was quite happy to eat the lot. Turns out hubs doesn’t mind broccoli in this form either and was quite happy to devour a bowl.
The soup was made to make the most out of leftovers so it is perfect for Fuss Free Flavours new event.
Click on the image for further details of this fabulous challenge and do join in.
