Broccoli & Stilton Soup

A New Year’s lunch, good for using up left-over Christmas Stilton...

Largely followed Nigella’s recipe but didn’t have enough ingredients so everything was reduced.

Turned out delicious though, nice portion for lunch for 2 or 3. 

My adjustments:

- no spring onions or ‘garlic infused oil’ so just used one onion and 2 garlic cloves

- I used fresh broccoli (had 350g)

- I chucked in some chopped leftover roast potatoes, just to add thickness & creaminess, and some spinach leaves lying around 

- I crumbled and stirred in the Stilton (about 130g) when the broccoli was soft, just before blending

- Served with toasted naan bread strips!

Nigella’s ingredients:

• 3 tablespoons garlic infused olive oil
• 6 spring onions (finely chopped)
• 2 teaspoons dried thyme
• 1 kilogram frozen broccoli
• 1250 millilitres hot vegetable stock (from concentrate or cube)
• 200 grams crumbled or chopped stilton cheese
• freshly ground black pepper
• 1 long fresh red chilli pepper (deseeded & finely chopped (optional))