Broccoli & Stilton Soup

To make 3-5 portions.

INGREDIENTS

Broccoli - 1 large head

Stilton Cheese - 250g

Shallot - 2-3 shallots

Garlic - 2 cloves

Chicken Stock - around 1 ltr

White Wine Vinegar - 30ml

Spinach - large handful

Cream - 60ml

INSTRUCTIONS

1. To start, cut the florets from the Broccoli head.

2. Finely dice the root/stalk end of the Broccoli, and cut the florets into small pieces.

3. The stalks go into 1 bowl, and the florets into another.

4. Finely dice 2-3 Shallots, and add these to the diced Broccoli stalks.

5. Roughly dice 2 cloves of Garlic, and cut the Stilton into small cubes.

6. Then, add a Dutch oven, or sauce pan, to a medium heat, and add a dash of Olive Oil.

7. Add the Broccoli stalks and Shallot to the pan, and sweat them off for around 5 minutes without any colour.

8. Season with Salt and Pepper, add a dash of white wine vinegar, and reduce to a syrup.

9. Add the Garlic, and sweat it off for a further 2 minutes.

10. Add the florets of Broccoli, give everything a good stir, and pour in enough Chicken stock to cover the ingredients.

11. Simmer for around 15-20 minutes.

12. Add a large handful of Spinach, and the Stilton.

13. Blend the Soup using a hand blender until it is really nice and smooth.

14. Finish with a dash of Cream, adjust the seasoning, and serve.

Enjoy.