What can we all draw from yesterday….? It rained. It was the day after the most important day in most people’s calendars (my Birthday); therefore one of the most depressing days of the year. I worked pretty hard. There is still virtually no visible floor space in the new flat. And we had to dismantle the bed for the 9th time to carry on the creation of the world’s biggest wardrobe.
Hearty pick-me-up soup was definitely needed.
Broccoli & Stilton was the call. This soup is just the yummiest soup, it is so unbelievably simple and (until you put the Stilton in) is a bit healthy….. Maybe I’m reaching a little far on that one.
Here’s what you need and what to do:
2 broccoli heads
75g (ish) Stilton
1 onion, roughly chopped
1 garlic clove (don’t chop this)
1 1/2 pint of vegetable / chicken stock
Teeny sprinkle of nutmeg
Salt and pepper
- In a large-ish saucepan gently soften the chopped onion in a little oil
- Once it’s soft add the chopped broccoli, try to use some of the stalk as well, it’s full of flavour and is only going to be whizz up into soup so you won’t see it
- Pour over the stock and bring to the boil
- De-skin the garlic clove, lay it flat on the board and piece it 3 or 4 times with the end of your knife then drop it into the saucepan
- Simmer for about 5 minutes or until the broccoli feels cooked (soft to the point of loosing it’s crunch NOT so it’s like baby/school food!)
- Fish the garlic clove out
- Now, depending on how full your saucepan is or how powerful your ‘souper’ is either ‘soup’ the mix in the saucepan or pour some into a tall jug (one came with my souper) and blend until smooth, even though the broccoli will blend down very quickly try to keep going until it’s really smooth. I also wouldn’t recommend using the ‘turbo’ setting on the souper if you have one, it gets messy……… green stuff everywhere
- Once it’s all ‘souped’ – I had to do it by pouring into the jug, blending, pouring back into the pan, stirring and pouring into the just again, it wasn’t as tedious as it sounds, turn up the heat under the saucepan and add the Stilton and stir through
- Season with salt, pepper and the teeny sprinkle of nutmeg
- If you want a bit of a kick, add a drop or 2 of tabasco, not my thing but may be to some people’s liking
- Serve with crusty bread and some extra Stilton on top and a swirl of olive oil
I had this at a dinner party the other night (well about 2 years ago) and the domestic goddess that served it, you know who you are, served broccoli soup with stilton to hand round and add to your own liking, genius. It meant that those people who don’t really do cheese didn’t have to have too much and had a scrumptious bowl of broccoli and a little bit of Stilton soup.