This is the last of the soup posts, I promise. With my boyfriend working away a lot at the moment I tend to make myself big batches of food that keep me going, and in this increasingly chilly autumnal weather soup seems like the perfect option.
Plus I must admit I’m saving up at the moment for a 3 week holiday to Thailand at the end of November (whey) so I’m often found lingering around the discount reduced counters at the local supermarkets picking up the reduced veg. With most of it on it’s way out soup seems the easiest way of cooking it before it’s past it’s best.
I picked up to pieces of brocolli last week for 15p each and decided that soup was the way to go, again. I freestyled this recipe from several others I found on the internet, so I don’t have any exact measurements / weights , so I guess it all depends on how thick / cheesy you want it! Here’s the ingredients I used below:
Stilton, I used most of a small block, but I guess it depends on cheesy you want it!
1 + 1/2 Pints of Vegetable Stock
1 white Onion
Butter & Olive oil
Salt & Pepper
Melt the butter and olive oil in a warm pan and soften the onions for 5 minutes or so. Add in the cooked diced potato, stock and salt and pepper and simmer for 5 minutes. Finally add in the broccoli and simmer for 5 or so minutes until the broccoli is done. Make sure you don’t overdue the broccoli (it’s a delicate old thing) and can easily turn to green mush and loose it’s flavour.
Take of the heat and crumble in your stilton. Finally use a hand blender to blend until it’s thick and smooth. *Be careful here as I had a bit of an incedent that involved me splattering boiling hot soup all over the kitchen (and myself). Serve with crumbled stilton on top.