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Broccoli soup with stilton or blue cheese croutons by Nikki Legon

Broccoli soup with stilton or blue cheese croutons by Nikki Legon

Broccoli soup with stilton or blue cheese croutons...

 

 

shutterstock 14734546
1 garlic clove, peeled and chopped

250-300ml chicken or vegetable stock

200g broccoli florets

Salt and freshly ground pepper

1 potato, peeled and diced

1 medium onion, peeled and chopped finely

A little nutmeg

200ml cream

Small rounds of bread toasted with blue cheese

 

 

 

METHOD

In a large saucepan, heat the oil and add the onion. Fry over a gentle heat to soften, add the garlic after 5 minutes. Cook for a further 2 minutes.

Add the broccoli and potatoes, cook a further 5 minutes.

Add the stock, season with salt and pepper and a good grating of nutmeg.

Cover and cook on a gentle heat for 10 to 15 minutes. Reserve a few broccoli florets to decorate the dish.

Blend the rest of the soup till smooth and return to the saucepan, add the cream to taste.

Pour into heated bowls and decorate with the reserved florets.

Serve with the toasted cheese croutons.