A light Christmas starter option that is packed full of flavour.
400 g broccoli, cut into small pieces
500 ml white chicken stock or water for simmering
50 g butter
1 onion, thinly sliced
6 spring onions thinly sliced
100 g Blue Stilton (or any blue cheese)
100 g double cream
2 g salt
12 turns of freshly ground black pepper
1 pinch freshly grated nutmeg
Extra Stilton for the garnish
Place a pan onto a low to medium heat, then add the onion and garlic, salt, nutmeg and pepper with the butter, cover with a lid and cook slowly so they sweat in the steam until they soften. This will take approximately five minutes.
Add the pieces of broccoli and spring onions, cover with a lid again and cook for a further three to four minutes, then pour over the hot stock.
Cover with a life and bring to the boil, then remove the lid. Add the cream and cook for five minutes until the broccoli is tender.
Add the Stilton, place into a blender and puree coarsely.
Add extra cheese to garnish