Save to your scrapbook
Quick broccoli soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1-2 large essential Waitrose Potatoes, peeled and diced
750ml vegetable stock
500g frozen essential Waitrose Broccoli Florets
500ml semi-skimmed milk
100g Waitrose Long Clawson Stilton (or any leftover Christmas blue cheese)
Waitrose Walnut Bread
Swirl of half fat crème fraîche
1. Place the diced potatoes in a medium pan with 750ml vegetable stock, and simmer gently until the potato is soft. Add the broccoli florets and milk.
2. Simmer gently for 5 minutes, crumble in the cheese then heat gently until the cheese has melted. Blitz the soup with a hand blender or in a liquidiser until smooth and creamy.
3. Reheat before serving, season to taste and serve hot with a chunk of the walnut bread and a swirl of the crème fraîche.
Typical values per serving:
This recipe was first published in December 2014.