Mari spoils us with a rich and creamy cheese soup that warms you up down to the bones.
- 2 heads of broccoli
- 2 potatoes
- 2 leeks
- 1 ltr carton chicken stock
- 1 knob of butter
- Stilton blue cheese
- 1 tsp ground nutmeg
- 1 tub of single cream
Melt a knob of butter in a pot. Whilst the butter melt, peel and chop up the potatoes into small pieces, and do the same with the broccoli.
Once the broccoli and the potatoes are diced up, do the same with the leek. Toss the the vegetables into the pot with the melted butter and season with nutmeg, salt and pepper.
Leave these to saute and fry for about 5 minutes or so.
Next add in the stock and leave the vegetables to boil for about 10 minutes. Add a large block of Stilton cheese into the soup pot and allow it to melt. Once this has melted, transfer it bit by bit into a blender and liquidise until smooth.
Pour the liquidised soup into a large bowl and add your cream, stirring it in as you do it.