Broccoli and cheese soup recipe
 Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Based on six portions without the optional toppings, each serving provides 227 kcals, 11g protein, 10g carbohydrates (of which 5g sugars) 15g fat (of which 9g saturates), 4g fibre and 0.6g salt. 1 brown onion, roughly chopped1 leek, roughly chopped1 large garlic clove, crushed1 tbsp olive oil25g/1oz butter100g/3½oz potato, peeled and diced400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces1 litre/1¾ pints vegetable stock (or light chicken stock)1 bay leafsalt and freshly ground black pepper150ml/5fl oz full-fat milk150g/5½oz mature cheddar, grated 1 brown onion, roughly chopped 1 leek, roughly chopped 1 large garlic clove, crushed 1 tbsp olive oil 25g/1oz butter 100g/3½oz potato, peeled and diced 400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces 1 litre/1¾ pints vegetable stock (or light chicken stock) 1 bay leaf salt and freshly ground black pepper 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated 100g/3½oz crumbly blue cheese (such as Stilton)sourdough croûtons 100g/3½oz crumbly blue cheese (such as Stilton) sourdough croûtons Method Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened.Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender.Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Recipe tips Stilton is commonly used for its strength and salinity, but milder blue cheeses work really well too!