Saturday, April 16, 2016

Broccoli and Stilton Soup

This is a tasty, creamy soup, full of green vegetableness, and subtly flavoured with stilton cheese. Even the blue-cheese-hating members of this household will eat it.

It is also very quick to cook up in the pressure cooker.

  • 2 onions, chopped.
  • 500g potatoes, peeled and diced.
  • 2 heads of broccoli
  • A little oil or butter for sauteeing
  • 2 litres homemade chicken stock
  • ~200g stilton cheese
  • Salt and pepper, to taste.
Sautee the onions in the oil or butter in the pressure cooker base until translucent.
Cut the broccoli up into florets, and then peel and slice the stems.
Add the potatoes and proccoli to the pressure cooker, and pour in the stock.
Bring up to high pressure and cook for 6 minutes.
Bring the pressure cooker back down to room pressure quickly.
Break up the cheese into small pieces and stir it into the hot soup mixture.
Blend with a hand blender until the soup is smooth and creamy.
Adjust sesasoning to taste.

Serve immediately with crusty bread.

Any extra soup can be transferred to a plastic tub and frozen for later use.

Categories: British Soup