A really quick and easy recipe. I have even made this soup almost entirely from broccoli stems (trimmed and any coarse outer skin removed) and a mix of cheeses I had left over. So I interpret this soup recipe very flexibly. By the way you can add a small potato – finely sliced – with the broccoli to thicken the soup further and give it a creamier texture (especially if you intend to keep it healthy and lose the cream).
1 onion finely sliced
I good sized head broccoli – diced
1 clove garlic
2tbsp olive oil
1 pt chicken stock
6oz stilton cheese
1 tsp fresh thyme
salt and pepper
cream
yogurt & nutmeg (both optional)
In saucepan cook onion and garlic in olive oil until soft and translucent
Stir in d broccoli – cook until it starts to soften
Add stock and thyme – cook for about 20 mins
Stir in cheese until melted
LIQUIDISE! cha cha cha!
Just before serving pour in some cream to improve consistency, thicken slightly and enhance flavour.
I often add a dollop of cream or yogurt and a pinch of nutmeg to the soup as I serve it.
