Broccoli and Sparkenhoe Shropshire Blue Cheese Soup

We've combined our smooth, Sparkenhoe Shropshire Blue cheese with fresh Broccoli and simple ingredients to create this warming autumnal soup.

Ingredients

(Serves 4)

1 tbsp Butter
200g SparkenhoeShropshire Blue Cheese (or other similar blue cheese)
1 Head of Broccoli – approx. 400g (chopped into florets)
1 – 2 Onions to taste (chopped)
1 Small Potato (chopped)
300ml Milk
3 tbsp Double Cream or Crème Fraiche
600ml Vegetable Stock
Salt & Pepper to taste

Method

1. In a saucepan, melt the butter and cook the onion 'low and slow' for approx. 10 minutes until soft.
   
   
2. Add the chopped potato and broccoli (chopped into florets) and pour over the stock. Cover with a lid and summer for 20 minutes.
   
   
3. Remove from the heat, blend until smooth and add the milk and double cream (or crème fraiche)
   
   
4. Add the grated, or crumbled blue cheese and gently reheat the soup to melt the cheese without boiling.
   
   
5. Serve with a drizzle of Cream or Truffle Oil and enjoy!