Broccoli Stilton and Cheddar soup with aged Balsamic drizzle for a hearty soup.
Broccoli and two cheese soup Recipe, with Balsamic Drizzle
Broccoli Stilton and Cheddar soup with aged Balsamic drizzle
Ingredients
| 400g | Fresh Broccoli florets |
| 1 | medium white onion peeled and sliced |
| 1 | medium potato peeled and cubed |
| 1 tablespoon | oil |
| 2 | garlic cloves peeled and sliced |
| 125g | stilton grated |
| 125g | mature cheddar grated |
| 1 | pint hot chicken stock or vegetable stock |
| Steenbergs organic perfect salt blend to taste | |
| Sliced French bread circles | |
| 1 tablespoon | olive oil |
| 50g | grated stilton/cheddar mix |
Method
- Put the onions, potato and oil into a large saucepan
- Cook till softened
- Add the broccoli pieces, garlic and chicken stock
- Cook for another 30 minutes till everything in the pan is soft and mushy
- Blend till smooth
- Add the 125g stilton
- Add the 125g mature cheddar
- Add Steenbergs organic perfect salt to taste
- Mix all the cheese till distributed evenly
- Keep hot while you make the stilton toasts:
- Drizzle olive oil onto sliced bread, generously sprinkle with the mixed cheese and cook in the oven till crispy on a high temperature
- Pour the soup into bowls and drizzle with balsamic vinegar
- Serve the stilton cheese toasts alongside
- Before eating stir the balsamic vinegar through the soup lightly and then enjoy
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