1 lrg broccoli head
750ml vegetable stock
1 celery stick
1 med potato
Cracked black pepper
Handful of walnuts
Chop the onion and celery finely and add to a large pan with a little oil in the bottom. Lightly fry for a couple of minutes on a medium heat.
Chop the broccoli head into small chunks; if there are any storks visible give them an extra chop. Now add to the pan along with the vegetable stock. You may want to turn the heat up while the stock gets up to temperature then taking back down to medium after a short while.
Peal the potato and grate into the pan. Continue to cook for 20 minute on a gentle simmer.
Pour the contents of the pan into a heatproof blender and wiz for a few seconds until no lumps are visible, then poor back into the panand return to a medium to low heat.
Now add 200g of stilton, keeping a little back, the milk and a generous amount of black pepper. Continue to simmer for 10-15 minutes, stirring occasionally.
For the toasted walnuts, place in a dry frying pan over a medium heat until they start to develop a slight colour and then set aside.
Just before serving take the remaining 50g of stilton and crumble it over the soup, carefully stirring in. This with give a few undissolved lumps when eating.
Serve by scattering a few toasted walnuts on top and a little bread on the side for dipping.
This is a soup most commonly made in our house following a winter gathering or Christmas party when there is lots of stilton left over from the night before.
Stinkier the better…
Where blue cheese isn’t everyones cup of tea, this is a bit of a treat for some cheese lovers, it can also be perfect for those to try who are on the fence or otherwise unsure or wary of a mouldy cheese. It has the flavours of the cheese very present but softened from the broccoli and other ingredients, making it a little more creamy and savoury.