broccoli and cheddar soup
A milder take on the classic broccoli and stilton; this comforting and thick soup is so delicious and perfect for an autumnal supper. It NEEDS to be served with lots of crusty bread, and the saltiest butter you can find.
Ingredients:
2 heads of broccoli
1 carrot
2 white onions
6 cloves of garlic
2 medium sized potatoes
1 litre of stock (whichever you prefer, I like chicken but you can always make it purely vegetarian)
100 ml’s of milk
200g extra mature cheddar cheese
Parsley to finish
Salt and pepper to taste
Chop and wash the broccoli, peel and chop the carrots, onions, potatoes and garlic.
Add a knob of butter to a large saucepan, and fry the garlic and onions until they’re fragrant but not brown.
Then you can add the rest of your vegetables and sweat them down for a few minutes with the lid on. Once they have started to sweat, add your stock and simmer until all the vegetables are very soft.
Once the veggies are soft, take the pan off the heat and use your immersion blender to blitz it all together. I like my soup very smooth, however its up to personal preference.
Now that the soup is blended you can add the milk and cheese, keep the soup on a very low heat so all the cheese melts. Season to your liking.
To serve, sprinkle with some chopped parsley, and use a doorstop piece of bread to mop everything up.
