Broccoli, potato and stilton soup
	Serves 6 + glutenfree This is a real winter warmer. If you find stilton is a little too strong for you use dolcelatte or gorganzola instead. For a really English soup omit the broccoli and replace it with a little more potato - leave it chunky!		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml (¼ cup) Olive oil 50g Butter 1 onion 1 clove garlic 2 medium potatoes 200g broccoli 1 litre vegetable stock (or veg bouillion in water) 100g stilton cheese 50ml whipping cream Salt and pepper.	In a large pan saute the garlic and onion in the butter until soft and only just starting to brown. Add the chopped potato and saute for a few more minutes. Add the veg stock and simmer until the poatoes are just tender(about 15-20minutes). Add the broccoli and the cream and simmer for about another ten minutes. Stir in the stilton and take off the heat. Season, cool and whizz up in a jug blender. Alternatively you could cut the potatoes quite small, Cut the broccoli into florets and then serve the soup chunky and rustic.
	home | quick and easy | professional | dinner party | recipe share | cooking course