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Quick broccoli soup
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1-2 large potatoes, peeled and diced
750ml vegetable stock
500g frozen essential Waitrose Broccoli Florets
500ml semi-skimmed milk
100g Waitrose Creamy Blue Long Clawson Mature Stilton
Waitrose Walnut Bread and half-fat crème fraîche to serve
1. Place the potatoes in a medium pan with the vegetable stock. Bring to a simmer, then cook gently until the potato is soft.
2. Add the broccoli and the milk. Return to a gentle simmer for 5 minutes. Crumble in the Stilton (or any leftover blue cheese), then heat gently until the cheese has melted. Cool slightly.
3. Blitz the soup with a hand blender or in a liquidiser until smooth and creamy.
4. Season to taste, reheat and serve hot with a chunk of Waitrose Walnut Bread, a swirl of half-fat crème fraîche and lots of black pepper.
Typical values per serving:
Includes walnut bread and crème fraîche to serve
This recipe was first published in January 2015.
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