Description
Delicious with the salty tang of Stilton. Serve with fresh baguette.
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 2 heads broccoli, chopped
- 2 potatoes, peeled and cubed
- 4 cups chicken broth
- 4 ounces stilton cheese
Instructions
- In a large saucepan over medium heat
- cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth
- bring to a boil
- then reduce heat and simmer until vegetables are tender
- about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6