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Home » Light Bites » Broccoli and Stilton Soup

March 24, 2008 By Janice Pattie 3 Comments

Broccoli and Stilton Soup

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It doesn’t look very exciting in this picture, probably could have done with a garnish! Anyway,I thought it could have done to have been a bit thicker, so either slightly less stock or more potato – how large is a large potato?

Ingredients
1 large onion , roughly chopped
olive oil
1 large potato , peeled and cubed
1l vegetable stock
1 head broccoli , about 300g, roughly chopped
blue cheese, such as Stilton or roquefort, about 100g, crumbled

Method
1. Cook the onion in 1 tbsp olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender (about 10 minutes).

2. Add the broccoli and cook for 3-4 minutes until just tender but still bright green. Add half the cheese and whizz to a smooth soup in a blender. Season then serve with the rest of the cheese crumbled over.

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Filed Under: Light Bites, Spring, Vegetarian Tagged With: Soup, Stilton

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Comments

  1. Home Broker says

    April 9, 2008 at 10:09 pm

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  2. Plotter says

    April 9, 2008 at 10:09 pm

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    Reply
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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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