AuthorJane MerrickCategorySoups, Starters, Vegetarian 3 tbsp Garlic infused olive oil
6 Spring onions - finely chopped
2 tsp Fresh thyme - finely chopped
1 kg Broccoli
1250 ml Vegetable stock
200 g Stilton
Freshly ground black pepper
1
In a large saucepan add the garlic oil and chopped spring onions and cook far 2-3 minutes.
2
Add the broccoli, thyme, and vegetable stock and cook until broccoli is softened.
3
Crumble in the Stilton, bring to a simmer and cook for 5 minutes.
4
Transfer to a liquidiser and blend until smooth.
5
Return to pan if cooled too much and warm through before serving.
Ingredients
3 tbsp Garlic infused olive oil
6 Spring onions - finely chopped
2 tsp Fresh thyme - finely chopped
1 kg Broccoli
1250 ml Vegetable stock
200 g Stilton
Freshly ground black pepper