Broccoli Soup


50 grms butter

2 medium onions chopped

2 teaspoons garlic purée

750 grms fresh chopped or frozen broccoli

Cold water

150 grms Stilton

2 vegetable stock cubes

250 ml double cream

Salt and pepper


Melt the butter with a little water and add the onion and garlic and let this cook until onion is soft.

Add the broccoli and only just cover this with cold water.

Bring to the boil, add the stock cubes and simmer this for 25-35 minutes until the broccoli is soft, almost mushy.

Crumble in the Stilton and add the cream.

Cook for 5 minutes before blending with a hand blender or in a food processor (bit by bit)

Season with salt and pepper