Annie Bell's Cauliflower and Broccoli Cheese Soup
Over a year ago
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Ingredients
- 4 shallots peeled and chopped
- 30g butter
- 750g cauliflower florets (about 1 large cauliflower)
- 250g broccoli florets
- 1 large floury potato peeled cut into small chunks
- Sea salt and black pepper
- 1.5 litres good veg or chicken stock
- 1 bay leaf
- 400ml full-fat milk
- ½ tsp grated nutmeg
- 150ml double cream
- 150g stilton or other soft blue cheese chives to decorate
Accompaniment
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Method
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1
Gently fry the shallots in a large saucepan in the butter until softened but not coloured, about 2-3 minutes. Add the cauliflower, broccoli and potato, season well, cover and cook over a low heat for about 5 minutes, stirring occasionally.
Add the stock and the bay leaf and bring just to the boil, then add the milk and grated nutmeg and simmer until the vegetables are soft, about 20 minutes.
Discard the bay leaf, then blend in batches in a processor or liquidiser until smooth. Gently reheat in a saucepan, stirring in the cream and 50g of the cheese. Ladle the soup into bowls, crumble over the remaining cheese and decorate with chives.
Finish, if wished, float a circle of grilled cheese on toast on top of each bowl.
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