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Broccoli Soup with Stilton Toasts |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
olive oil
1 onion, diced
1 medium potato, diced
2 celery stalks, diced
1 head of broccoli, cut into florets, stems finely diced
750ml vegetable stock
50g stilton
8 small slices of sourdough or baguette, toasted
chives, finely snipped to serve
2 tbsp toasted cashew nuts, chopped to serve
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Heat 1 tbsp oil in a large pan
and fry the onion, potato and celery for 10 mins until
soft. Add the broccoli and cook for another 5 mins before
adding the stock. Simmer for 20 mins, or until the potato
is tender and season. Using a stick blender, whizz the
soup until smooth and thick.
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Spread the stilton over the
toasts, pour the soup into warm bowls and top with the
finely snipped chives and cashews,. The toasts can be
served either on top of the soup or separately.
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DAILY
DINNERS 
