This delicious broccoli soup has a velvety consistency and with the added stilton, it is full of flavour. Finished with cream, sourdough croutons, crispy prosciutto and parsley.
Ingredients
2 broccoli heads
1 medium brown onion
1 large potato
1.5 litres vegetable stock
30-50g blue stilton, add to taste
Salt & cracked black pepper
To Serve
Fresh sourdough baguette
4 tbsp fresh single cream
4 prosciutto slices
Dried Parsley
Method
- Cut the sourdough baguette into croutons and place onto a lined baking tray alongside the prosciutto slices
- Cook in the oven for 10-15 minutes on gas mark 6 / 200 degrees celcius
- Peel and chop the potato, broccoli and brown onion
- Add these into a large saucepan along with the vegetable stock
- Bring to the boil on a medium-high heat and then reduce the heat and simmer until the potatoes and vegetables are cooked
- Allow the vegetables to cool slightly before using a food processor and then blend them together until smooth
- Stir in the blue stilton and seasoning
- Gently simmer the soup if necessary to bring it back up to temperature
- Divide into bowls and finish with a spoonful of single cream, sourdough croutons, crispy prosciutto and dried parsley
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