Broccoli and blue cheese soup

Being on holiday this week, I bought tickets for a National Trust site, Lyme Park – the stately home used as Pemberley in the adaptation of Pride and Prejudice (the BBC one, not the rubbish film with Keira Knightley). However, being in England, shortly after we arrived it started to hail and it was too cold to stay more than an hour despite it being April and I didn’t even manage to stay long enough to find the Mr Darcy statue in the lake. When I got home, I just wanted to warm up with this winter soup that I adapted almost to non-recognition from ‘Jamie’s Great Britain’. This recipe works best with the strongest blue cheese you can get i.e. the British Stilton.

Serves 6

Ingredients

  • 4 small heads of broccoli
  • 1 tbsp olive oil
  • Worcestershire sauce
  • 1 onion
  • small bunch of thyme
  • 2 sprigs rosemary
  • seasoning
  • 1.5 litres flavour chicken stock (or vegetable)
  • 100g Stilton cheese

Method

1.) Chop up the stalks of the broccoli into pieces and heat the oil in a large pan/crockpot

2.) Add the stalks on a low heat and peel and chop up the onion

3.) Add the onion to the pan with 1 tbsp Worcestershire sauce

4.) Strip the rosemary leaves from the sprigs and finely chop. Strip the thyme leaves and chuck all the herbs into the pan

5.) Add 200ml water to the pan and put on the lid. Cook on a low heat for 40 minutes

6.) When the 40 minutes is nearly up, make up the stock and chop up the florets of the broccoli

7.) Add both to the pan and put the lid back on, cook for another 15 minutes

8.) When done, take off the heat and blitz with an immersion blender until smooth.

9.) Add the cheese and stir until melted, season and serve.

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