We love cheese after dinner but it seems a bit indulgent during the week and therefore we inevitably end up with chunks of cheese lurking in the back of the fridge. We try our best not to waste any food but something as expensive and delicious as cheese (particularly the cheese pantry stuff as opposed to the supermarket plastic-wrapped kind) is even more of a travesty to not use. That’s when recipes like this one are perfect for a mid-week treat without having to indulge in a two-course evening meal.
Broccoli & Stilton Soup – to serve 4
- 2 tbsp flavourless oil
- 1 onion, finely chopped
- 1 stick of celery, sliced
- 1 leek, sliced
- 1 medium potato, diced
- a knob of butter
- 1 litre of good chicken or vegetable stock
- 1 head of broccoli, roughly chopped (including stalks)
- 140g Stilton (or other blue cheese), crumbled
Heat the oil in a large saucepan and cook the onions until soft but not coloured. Add a splash of water if they start to catch.
Add the celery, leek, potato and butter. Stir until the butter melts, then cover with a lid and sweat for 5 minutes.
Pour in stock and add any chunks of broccoli stalk. Cook for 10-15 minutes or until the vegetables are soft.
Add the remaining broccoli and cook for another 5 minutes. Whizz until smooth, then stir in the stilton. Season with black pepper (you are unlikely to need salt) and serve.
(Original recipe from BBC Good Food)