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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- 1/4 cup butter
- 1 onion, finely chopped
- 1 small broccoli head, chopped
- 6 tablespoons flour
- 3 3/4 cups chicken or vegetable stock
- 1 1/2 cups milk
- 3/4 cup Stilton cheese, crumbled
- Salt and pepper
- 4 to 5 tablespoons heavy cream
- Croutons, for garnish
Method
- Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute.
- Remove from heat.
- Stir in the stock and return to heat.
- Bring to a boil, stirring continuously until the soup thickens.
- Allow to simmer on low heat for 30 minutes.
- Cool soup slightly and press through a sieve.
- Return soup to pan, add the milk, and heat gently.
- Stir in the Stilton, salt and pepper, and heavy cream until melted.
- Blend soup for extra thickness.
- Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
