The original ingredients of this recipe consist of mainly broccoli and Stilton. Just because our grocery supplier didn’t have enough broccoli in stock, we opted for cauliflower. Also, we changed the dried thyme for dried Italian herbs, which worked out really well. This soup is quite filling, but absolutely gorgeous. It’s great to add this to our list of favorite soups. -enjoy-
Ingredients (4 as a main, 8 as a starter)
3 tablespoons garlic infused olive oil
6 spring onions (finely chopped)
2 teaspoons dried thyme
1 kilogram frozen broccoli and cauliflower
1250 millilitres hot vegetable stock (from concentrate or cube)
200 grams crumbled or chopped stilton cheese
freshly ground black pepper
1 long fresh red chilli pepper (deseeded & finely chopped (optional))
Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
Liquidize in a blender (or failing that a processor) – in batches – then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
Scatter with a confetti of red chilli dice on serving, if you feel like it.