This recipe can be frozen
Ingredients
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 heads broccoli, chopped (use stem as well)
2 medium potatoes, peeled and cubed
110g Stilton cheese
420ml vegetable stock
teaspoon of dried mixed herbs or handful of fresh herbs roughly chopped.
Directions
Alternatively make a vegetable soup and add Stilton at the end for a wonderful alternative and use of extra vegetables.
serve with cream & home made croutons, adding the cream before serving.
Ingredients
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 heads broccoli, chopped (use stem as well)
2 medium potatoes, peeled and cubed
110g Stilton cheese
420ml vegetable stock
teaspoon of dried mixed herbs or handful of fresh herbs roughly chopped.
Directions
- In a large saucepan over medium heat, cook garlic & onions in oil until translucent.
- Stir in broccoli and potatoes cooking until vegetables begin to release their moisture.
- Pour in the vegetable stock, bring to boil, then reduce heat, add herbs and simmer until vegetables are tender.
- Remove from heat and let cool slightly.
- Stir in cheese until melted.
- purée soup until smooth with a blender.
Alternatively make a vegetable soup and add Stilton at the end for a wonderful alternative and use of extra vegetables.
serve with cream & home made croutons, adding the cream before serving.