I first made this soup when I was a University. It was great for using up those left over or forgotten about heads of broccoli lurking in the back of the fridge, or crammed into the salad crisper under a deluge of salad leaves and tomatoes. As I write this there is about 3 or 4 inches of snow on the ground outside, and whilst browsing through an old file on my desktop labelled ‘Recipes’ I found my old ‘Uni Recipes’ folder.
It’s full of easy and quick dishes perfect for the student who is fed up with beans on toast, but even works better if you’ve had a long day at work and don’t fancy faffing around in the kitchen. It doesn’t take much to make this soup and can be knocked up well in advance, frozen and then stuck in a slow cooker for that day when you really cannot be bothered with anything else. All you’ll need is:
- 1 head of Broccoli
- Some stilton (however much you fancy/is in your cheese drawer in the fridge)
- 1 potato
- 750ml chicken stock (I use a stock cube because it’s easier)
- 1 onion diced
As I said this is really easy, boil or steam your broccoli until cooked but still slightly crunchy. Sweat your onion with a little butter in a pan, and boil your potato (or use any leftover ones you may have in the fridge). Once everything’s cooked and ready, put in all in the blender along with the chicken stock and stilton and give it a good blitz. If you want you can and whilst it’s blending but that’s purely up to you. Either serve straight away or out into a container to freeze for another day.