This is a perfect recipe for your leftover cheese! A delicious broccoli soup with that salty tang of Stilton – YUM!
- Onion, diced
- 1 tablespoon olive oil
- 2 broccoli, chopped
- 2 potatoes, peeled and cubed
- 1L chicken stock
- 100g Stilton cheese
Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 100 degrees C. For more information, please refer to our Cooking Techniques Guide.
In a large pot, cook onions in olive oil in your wood fired oven until translucent. Remove from the oven and stir in broccoli and potatoes and place back in oven to cook until vegetables begin to release their moisture. Remove the pot from the oven and pour in chicken stock, the heat of the oven should bring to the soup to the boil, then reduce heat and simmer until vegetables are tender for about 20 minutes. Remove from the oven for it’s final time and let the soup cool slightly. Stir in cheese until melted. Puree the soup in a blender or food processor or with an immersion blender.
Ideal to serve with crusty home made Stone Bake bread and a light sprinkling of salt and cracked black pepper – mouth watering!!