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Ingredients - Creamy Broccoli & Stilton Soup:
- Get 1 head of Broccoli, roughly chopped
- Give 2 - large Onions, chopped
- Require 2 sticks Celery, in 1 cm slices
- Get 3 cloves for Garlic, chopped
- Provide 2 for Potatoes, diced
- Provide 1 - Leek, in 1 cm slices
- You need 1 3/4 litres for Ham stock. I used ham stock from a large gammon joint cooked the previous day but, if homemade stock isn’t available, good quality stock cubes work fine
- Make ready - Oil
- You need Butter, preferably unsalted
- You need of Ground black pepper
- Take Crème Fraîche
- Take 200-250 g for Stilton cheese
Creamy Broccoli & Stilton Soup process:
- Heat the oil in a stockpot or very large saucepan. Add the onions and gently fry for two minutes, resisting the temptation to stir unless the onions appear to be sticking. If so, add a splash of water.
- Add the garlic, stir and fry another minute.
- Add the celery and leeks and a generous knob of butter. Stir to ensure all the veg are coated with a little oil/butter and continue to fry gently for another three minutes.
- Add the potatoes and any well-chopped broccoli stalks, stir and then add the stock. Stir well and then add the rest of the broccoli. Cover and bring to the boil.
- Reduce the heat, stir well and leave on a medium simmer for 25 minutes or until the vegetables are softened.
- Stir, taste and season with pepper but not salt. Remove from heat.
- In batches, whizz in a blender to a smooth consistency. Transfer to a saucepan and reheat.
- Crumble the Stilton cheese into the hot soup and give it all a good stir until it has melted.
- Serve piping hot with a small dollop of crème fraîche per individual bowl. Accompany with granary bread or crusty roll. Not too much soup or bread if the soup is just a starter as this soup is fairly filling.
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