Thursday, 9 July 2015

Cauliflower and Shropshire Blue Soup.

After a trip to Shrewsbury (or is that Shrewsbury?!) and the purchase of a nice piece of Shropshire Blue I decided to use some of it on this take on Broccoli and Stilton soup.
First cut up the coli into medium size florets and place in a pan of slightly salted boiling water.
Simmer until tender, but not soft - a sharp knife should go in with a little effort.
Drain and reserve the coli.
Soften a small carrot, a stick of celery and the white part of a leek in a little oil/butter.
Add veg stock and the cooked coli bring to the boil and simmmer for 15 mins.
Blitz in a blender, return to the pan and add the cheese crumbled or gated - cook until the cheese is melted.
Serve with a light sprinkling of nutmeg and chopped parsley.