Broccoli or Cauliflower and Stilton Soup
1lb Broccoli or Cauliflower
1 Medium Courgette (optional)
1 Large or couple of smaller Carrots (optional)
1 Medium Potato
2 tbsp Olive or Vegetable Oil
3 Pints of Water or Stock (vegetable)
3oz Stilton Cheese (or more to taste, I like loads)
Dice vegetables and add to pot with the butter and oil and a small amount (about 3 or 4 tbsp) of water.
Heat whilst stirring to avoid burning then put the lid onto the pot and cook gently for around 15 minutes to soften the vegetables, stirring occasionally and replacing the lid or shaking the pan to avoid sticking.
Next add the water, bring to the boil and then simmer gently for around 25 – 30 minutes, then reserve the liquid and blitz the veggies in a food processor or put through a blender.
Return to the water and crumble the Stilton cheese in and season to taste.
I've made variations on this for years and this is the original recipe.
You can use more stilton in it than the recipe calls for anything up to 12 oz. Extra cheese does make it a very hearty soup.
You can make it using half the water and freeze the 'concentrated soup' adding water or milk to bulk it back before serving. It will also work well with a weak chicken stock, but this is a vegetarian friendly version.