This is a luxurious soup that is very rich. If you are serving it as a starter, do not fill the bowls too much as it is quite filling. I like to make it quite thick, but if you prefer your soup more watery, simply add more milk.
With soups, it is nice to keep some of the ingredients back to garnish it with at the end. It is a good way of highlighting to those eating it what has gone in, otherwise it just looks like another green soup. It is also an easy way to ‘posh’ it up. In this case, it just crumbled some Stilton on top with a bit of freshly ground pepper.
Ingredients (serves four)
2 cloves of garlic
3 sticks of celery
2 broccoli heads
1 medium potato (peeled and chopped into small chunks)
200g good quality Stilton
1 pint of milk
1 vegetable stock cube
Fry the onions, garlic and celery in the butter until translucent and then add the broccoli and potato and a glug of water. Put the lid on a leave to cook for 10 – 15 minutes. Then add the milk, the stock cube, and salt and pepper and cook for a further five minutes.
Blitz all the ingredients together. If you prefer it more watery, add more milk at this stage. Then crumble up the Stilton and add to the soup, making sure it has all completely melted but keep a little bit back to use as garnish on top before serving.