Sunday, April 15, 2012

Leek, Broccoli and Stilton Soup - National Stilton Week 15 - 21 April 2012

Leek, Broccoli and Stilton cheese are a match made in heaven. The recipe is by food writer Tamasin Day-Lewis and is from her book Tamasin's Kitchen Bible.
Whilst I was growing up Stilton cheese always seemed to be in the house. I must admit though it wasn't to my taste, it was a cheese the grownups ate, and mostly with celery, another one for the grownups. I never appreciated this magnificent cheese when I lived in the shires, for me it has been an acquired taste.

Long Clawson Dairy or Tuxford & Tebbutt Stilton cheese were the ones favoured by my family because these were our local cheese makers, but when I eventually discovered Stilton cheese it was Colston Bassett for me, I think this is because it is creamier than some of the others. A digestive biscuit with a slab of Stilton on top is heavenly, my husband says I make him want to weep, and it's a waste of good cheese.

Recipe: Leek, Broccoli and Stilton Soup
Serves: 4

1 small chopped onion, 2 tbsp olive oil, 30g butter, 3 finely chopped leeks, head of broccoli chopped, 1.2 litres chicken stock, 150ml milk or cream, up to 55g Stilton to garnish, black pepper.

1. Add the oil and butter to the pan and cook the onion for a few minutes.
2. Add the leeks and broccoli to the onion, cook for five minutes.
3. Add the hot stock to the pan and bring to a simmer, cook until the broccoli is just tender. When cooked add the cream. Allow the soup to cool.
4. Return the soup to the pan and reheat gently.
5. Pour into dishes and garnish with Stilton cheese and a grinding of black pepper.

A couple more postings on my blog using Stilton Cheese - Long Clawson Dairy, Cooking Creatively with Cheese and Broccoli and Stilton Soup with Stilton Croutons.

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