Broccoli and Blue Cheese Soup

Ingredients:

• 350g Broccoli
• 25g Butter
• 1 Onion Chopped
• 1 Leek, white part only chopped
• 1 Potato, cut into chunks
• 1L Chicken Stock
• 300mL Milk
• 115g Quality Blue Cheese
• Salt & Pepper

Method:

1. Break Broccoli into florets, discarding any tough stems.
2. Melt butter in a large pan and cook the onion and leek until soft, not coloured.
3. Add Broccoli and potato, and then pour in the stock. Cover and Simmer until vegetables are tender.
4. Cool slightly, then pour into food processor or blender and puree until smooth.
5. Strain mixture through a sieve into a clean pan.
6. Add the milk and cream, season with salt and pepper.
7. Reheat gently.
8. At the last minute add cheese, stirring until the cheese melts. Do not boil.