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Broccoli and blue cheese soup

Warm and tasty winter dish

For 4 persons

  • 1 onion

  • 1 leek

  • 1 broccoli

  • 1 potato

  • 1 tablespoon butter

  • 1l vegetable stock

  • salt and pepper

  • 110 g blue cheese (e.g. Stilton)

  1. Peel and chop the onion.

  2. Wash the leek and broccoli. Slice the leek. Roughly chop the broccoli. Peel the potato, wash it and cut it pieces.

  3. Warm a pot with the olive oil on medium heat. Once hot add the onion. Cook for 5 minutes. Add the leeks, potatoes and broccoli, cover and cook for 5 minutes.

  4. Add the vegetable stock, cover and cook for 20 minutes on low heat.

  5. Mix. Stir in 90 g crumbled blue cheese, allowing a few lumps to remain. Season with black pepper. Before serving scatter the 20 g left of crumbled blue cheese.

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