Creamy broccoli and Stilton soup
By Brian Turner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, chopped
- ½ large onion, chopped
- 170g/6oz broccoli, florets and stem, chopped
- 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
- salt and freshly ground black pepper
- 1 free-range egg yolk
- 3 tbsp double cream
- 55g/2oz Stilton
Method
Heat the oil and butter in a saucepan.
Add the garlic and onion and sauté for 2-3 minutes, or until soft.
Add the broccoli and cook for 1-2 minutes.
Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender.
Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper.
Place the egg yolk and cream into a bowl.
Add the hot soup and stir until the soup thickens slightly.
Crumble over the Stilton and serve hot.
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