AND STILTON SOUP
recipe for Broccoli
and Stilton Soup comes from Sue
Brewer who is lucky enough to live in Brittany where
she has her own gites to rent.
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
Broccoli and Stilton Soup is a lovely rich soup, and
its richness should be bourn in mind when serving up
- not too much, especially if you are serving it as
a starter. If you live in France as we do, you can of
course substitute the Stilton with a strong French blue
cheese. I found Roquefort a bit too salty but Blue d'Auvergne
and St Agur work well".
was a recipe of the month on Sue's web site.
and Stilton Soup
oz / 50g butter
2 large onions
1lb 5oz / 600 g broccoli, trimmed
1/2 tsp each of salt, sugar and nutmeg
2 pts / 1.2 litres weak vegetable stock or chicken
3 tbsp double cream
5oz / 150g blue Stilton, crumbled
to make Broccoli and Stilton Soup
the butter in a large saucepan. Add onions, broccoli,
salt, sugar and nutmeg. Cover and steam gently on
a low heat for 20 minutes, stirring occasionally.
the stock to the pan and bring to the boil. Reduce
the heat immediately and simmer for 10 minutes.
until smooth. Return to the pan and stir in the cream
and Stilton. Stir over a low heat until the cheese
is well combined giving a lovely smooth soup.
soup freezes well.