Broccoli and Stilton Soup

(recipe from" The complete book of 400 Soups")

Serves 4

Ingredients:

• 350 gr / 12 oz broccoli
• 25 gr / 1 oz /2 tbsp butter
• 1 onion, chopped
• 1 leek, white part only, chopped
• 1 small potato, cut into chunks
• 600 ml/1 pint/ 2 ½ cups hot chicken stock
• 300 ml /½ pint/ 1¼ cups milk
• 45 ml/ 3 tbsp double(heavy) cream
• 115 gr / 4 oz Stilton cheese, rind removed, crumbled
• salt and ground black pepper

Step One

 Cut the broccoli into florets, discard any tough stems. Set aside two small florets to garnish the finished dish.

Step Two

 Melt the butter in  a large pan and cook the onion and the leek until soft but not coloured. Add the broccoli and potato, then pour in the stock. Cover and simmer for 15-20 minutes, until the vegetables are tender.

Step Three

 Cool slightly then pour into a blender or food processor and pureé until smooth. Strain the mixture through a sieve back into the rinsed pan.

Step Four

 Add the milk and double cream to the pan. Season to taste with salt and ground black pepper. Reheat gently. At the last minute add the cheese, stirring until it just melts. Do not allow to boil.

Step Five

 Meanwhile, blanch the reserved broccoli florets and cut them vertically into thin slices. Ladle the soup into warm bowls and garnish with the sliced broccoli and a generous grinding of black pepper.

Poftă Bună!!!