See this ugly beauty?
I was torn. Should I? Shouldn’t I? Should I? Shouldn’t I?
So I sliced off the dead end, removed the dry bits up the edges, then chopped it fairly finely and popped it in a pan.
Look at that beautiful, fresh green colour! The broccoli stem was large enough to be worth chopping up, but small enough to only need a small amount of stock to cook it in – I had chicken stock, but you could use vegetable stock.
Adjust the amount of stock, according to your preference. I prefer thick soup, so use a smaller quantity of liquid for cooking. I also think it’s better to use a small amount of liquid, then add later. Extra liquid can be added later, to thin the soup; but it’s difficult to thicken when too much liquid has been used. Add a grinding of fresh black pepper, bring to the boil and simmer until the broccoli stem pieces are tender.
Add as much Stilton as you like – it’s a strong flavour, so add a small amount and taste, then add more if desired.
Liquidise – I used a hand-blender. And voila!
I present to you…Broccoli & Stilton Soup.
It’s a great way of using up leftovers…it’s nutritious, warming and satisfying…and it’s very tasty.
If a whole head of broccoli is used, the result will be a darker green. But it’s good to learn to use up what there is, and reduce wastage, and save pennies! This created a tasty lunch for one.
What is your favourite soup?