So did I mention that I am head over heels for my Morphy Richards Soupmaker? If you’ve not already seen, I made a smashing tomato and basil soup a few months back, which works well as a chilled gazpacho too for the hot summer months.
Onwards and upwards, I decided to tackle a home favourite, the Broccoli and Stilton Soup a la the Morphy Richards recipe handbook from Australia (it’s listed here on the internet for handy safe keeping!). I’d got some stilton in the fridge that was in dire need of using up so decided to whip this little beauty up as it actually consists of very few and mainly store cupboard ingredients.
It’s easy to freeze and makes a good four/five portions. Here’s the posh pic, and my crude image to follow:
RECIPE: BROCCOLI AND STILTON SOUP
- 500g broccoli, chopped
- 10g butter
- 1L vegetable stock
- 1 clove garlic, crushed
- 15g stilton/blue cheese
- And a dash of cream, (if you’re feeling naughty!)
1. Split the heads and stalks of the broccoli and chop into 2cm pieces.
2. Remove skin for the stalks and cut into thin strips.
3. Place the broccoli, butter, garlic and vegetable stock into the soup maker and select the chunky setting.
4. Once complete add the stilton to the soup maker and season with salt and pepper
5. Use the blend function to blend the soup until smooth.
IMPORTANT NOTE: Don’t add the stilton to the soup maker until after cooking as this will affect the performance of your soup maker.
The vegetable stock is the true flavour throughout this soup and it’s certainly advisable to put a bit more than the stated 15g Stilton. The good thing about cooking with Stilton is that there’s little reason to season your soup with more salt – as the cheese itself is quite salty. Lots of flavour, and best eaten the day after being freshly made!