Broccoli and Stilton Soup

From the *Best Ever Chicken* Cookbook edited by Linda Fraser ---- There are many broccoli cheese soup recipes on RZ, but I could not find a single one using Stilton cheese & we love it. Per the intro, "A very easy, but rich soup -- Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish." *Enjoy* !

• Ready In: 35 mins
• Serves: 4

Ingredients

• 12  ounces fresh broccoli (may sub frozen florets)
• 2  tablespoons butter
• 1  onion (chopped)
• 1  leek (chopped)
• 1  small potato (cut in sml chunks)
• 2 1⁄2 cups  chicken stock
• 1 1⁄4 cups milk
• 3  tablespoons  double cream (heavy cream)
• 4  ounces Stilton cheese (crumbled, may use the other British variety of Blue)
•  salt and black pepper (to taste pref)

Directions

1. Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
2. Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
3. Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
4. Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
5. Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.