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Broccoli and Stilton Soup

From: gourmettraveller.com.au
SERVES 6

2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
1 leek (white part only), thinly sliced
1 Desiree potato, cut into 5mm dice
40 gm butter, coarsely chopped
1.5 litres (6 cups) vegetable or chicken stock
1.2 kg broccoli (about 2 small broccoli heads), cut into florets
120 gm Stilton, coarsely crumbled
1 baguette, thinly sliced diagonally
To serve: flat-leaf parsley leaves

Heat oil in a large saucepan over medium-high heat, add onion, leek, potato and butter and stir occasionally until starting to soften (4-5 minutes). Add stock, cover and simmer until potato is tender (6-8 minutes). Add broccoli and simmer until broccoli is just tender and bright green (2-3 minutes). Remove from heat, process with a hand-held blender until smooth, add half the Stilton, season to taste and keep hot.

Preheat a grill to high heat. Place baguette on baking trays, drizzle with olive oil, season to taste and grill, turning once, until golden (1-2 minutes), then spread with remaining Stilton. Serve hot with soup, drizzled with olive oil and scattered with parsley and freshly ground black pepper.