This is a really easy but rich soup recipe that is also incredibly simple to follow and can use ingredients such as plainly roasted or broiled meat, poultry, or fish.
– 12 ounces broccoli
– 2 tablespoons butter
– 1 onion, chopped
– 1 leek, white part only, chopped
– 1 small potato, cut into chunks
– 21 /2 cups chicken stock, hot
– 11 /4 cups milk
– 3 tablespoons heavy cream
– 4 ounces Stilton cheese, rind removed
– Crumbled salt and freshly ground black pepper
1. Break the broccoli into flowerets, discarding any tough stems. Set aside 2 small flowerets to garnish the finished dish.
2. Melt the butter in a large pan. Add the onion and leek and fry until soft but not coloured. Add the broccoli and potato, and pour in the stock. Cover and simmer for 15 to 20 minutes until the vegetables are tender. You can even make the soup automatically by placing the ingredients in a soup maker machine.
3. Leave the soup to cool slightly. Pour into a blender or food processor and puree until smooth. Pour the mixture through a strainer back into the rinsed pan.
4. Add the milk and heavy cream to the pan. Season to taste with salt and freshly ground black pepper. Reheat slowly. At the last minute add the cheese, stirring until it just melts: Do not boil.
5. Meanwhile, blanch the reserved broccoli flowerets 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.