Broccoli Soup with Stilton Cheese
All amounts are approximate and can be altered to taste. If calories or fat are not a problem, soften the vegetables in 1 tablespoon of butter before adding water. If boiling vegetables in 'stock' you do not need to add stock mixes like powder, cubes or granules. Serves 4
Edited July 2018
400 gm. Broccoli
100 gm. or 1 medium onion, peeled and quartered
2-3 garlic cloves
1/2 inch root ginger, peeled and roughly chopped
1 green chilli (optional)
1 tbsp. butter or oil
500 ml. water
2 vegetable stock granules/cubes/stock-pots. Non-vegetarians can add chicken or other stocks.
Salt and pepper to taste (stock cubes etc. alreadyhave some salt)
1 tbsp. per person grated/broken up Stilton or St. augur or Danish blue cheese to serve. You can add cream instead.
Optional: A herb of choice
Heat butter in a pan.
Add onions, ginger and garlic. Fry for a few minutes, not letting the onion turn brown.
Add broccoli, stir in.
Add water, bring to boil and simmer covered until broccoli are well cooked.
Turn heat off and cool a little. Blend either using a hand blender or in a liquidizer.
Strain to removes and rough fibres.
Add salt, pepper/vegetable stock. Stir in and adjust seasoning to taste.
Just before serving, heat through (do not boil).
Serve in bowls. You can sprinkle blue cheese on top and stir a little, so some of it melts.
Also see Soup Selection.
Instead of adding 500 ml. water, you can add half water and half milk, to give the soup a creamier taste.