Recipe Repository

I’ve just cooked this for Becca’s lunch for this week, so she’ll have to chime in and say how tasty it is. For now, here is the recipe:

Ingredients

• 450g (1 lb) broccoli, broken into florets
• 225g (8 oz) leeks, sliced
• 225g (8 oz) potatoes, peeled and diced
• 1.2 litres (2 pints) vegetable stock
• 50g (1¾ oz) blue Stilton, crumbled
• salt and freshly ground black pepper

Instructions

1. Place the broccoli in a large saucepan with the leeks and potatoes.  Add the stock and bring to the boil.  Reduce the heat, cover and simmer for 20 minutes.
2. Blend the soup in a food processor or liquidiser in batches, and return the soup to a clean saucepan.  Reheat gently.
3. Add the Stilton and heat, stirring, until the cheese dissolves.  Season to taste.

Makes 4 portions.  Suitable for freezing.  2 points (155 calories) per serving.

Tags: broccoli, leek, potato, soup, stilton, stock