I've been wanting to make a green soup of some sort for a while now. Most of my usual soup recipes involve root vegetables and come out a sort of muddy brown colour (delicious but not terribly attractive) and I figured it was about time to branch out. This isn't the most healthy of soups, thanks to the cheese, but it is delicious, and the cheese makes it really filling. You could probably swap out the Stilton for some low fat mature Cheddar if you wanted it to be a bit better for you. I just love the colour so much, it's so bright! I was worried it would look kind of swampy and unappetising but I think it looks really fresh and inviting.
If you aren't a blue cheese fan
six shallots, finely chopped
one large leek, sliced
one baking potato, diced
two heads of broccoli, roughly chopped with the stalks removed
knob of butter
160g Stilton, crumbled
Heat the oil in a large saucepan or cooking pot and cook the shallots for a few minutes until soft and slightly browned. Add the leek, potato and butter, and once the butter is melted put the lid on to allow to sweat for five minutes.
Then add the stock and the broccoli and simmer for 10-15 minutes or until the broccoli is soft. Leave to cool for about half an hour, and then transfer to a blender and blend until smooth. Return to the pot and stir in the Stilton until it is melted in. If you are feeling arty farty leave a little to crumble on top.