Broccoli and stilton cream soup

Recipe from: 7/15/2004 12:00:00 AM

Ingredients 10
Servings 5
Time

Ingredients

  • 40
    ml
    light olive oil
  • 2
    onions, finely chopped
  • 1
    kg
    broccoli, hard stems removed and broken into florets
  • 1
    Litres
    vegetable stock
  • 2
    ml
    grated fresh nutmeg
  • 225
    g
    Stilton cheese (blue cheese), crumbled
  • salt and freshly ground black pepper
  • 80
    ml
    Greek yoghurt
  • 80
    ml
    cream
  • toasted almond flakes and extra crumbled cheese for garnishing
 

Method

 
Heat oil in a large saucepan and sauté the onions in the oil over medium heat until translucent.
Add the broccoli, stock and nutmeg.
Bring to the boil, reduce the heat, cover and simmer for 15 to 20 minutes or until the broccoli is soft.
Cool slightly and purée in a food processor.
Return the soup to the saucepan, add the cheese and salt and pepper to taste.
Heat the soup and add the yoghurt and cream just before serving. Do not allow the soup to come to the boil after adding the cream and yoghurt.
Serve with toasted almond flakes and more crumbled cheese if desired.
 

Read more on: soup  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.