- 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
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.