Tom Aikens’ Broccoli and Blue Stilton Soup

Ingredients Serves 4 as a starter

  • 400g broccoli florets and stalks cut in to small pieces
  • 500ml white chicken stock or water simmering
  • 50g butter
  • 1 onion thinly sliced
  • 6 spring onions thinly sliced
  • 4 garlic cloves finely chopped
  • 100g Blue Stilton
  • 100g double cream
  • 2g salt
  • 12 turns of freshly ground black pepper
  • 1 pinch freshly ground nutmeg

Method

Place a medium pan onto a low to medium heat, then add the onion and the garlic, salt, nutmeg and pepper, cover with a lid and cook slowly so they sweat in the steam till they soften, this will take approximately 5 minutes, then add the pieces of broccoli and spring onions, cover with a lid again. Cook for further 3-4 minutes, then pour over the hot stock.

Cover with a lid and bring to the simmer, then remove the lid and add the cream and cook for five minutes till the broccoli is tender. Add the Stilton and then place into a blender and puree till coarsely pureed, serve straight away and then place into the soup some extra pieces of cheese.