This rich and creamy Broccoli, Cauliflower & Leek Soup is a delicious and heartwarming dish on a chilly night, and gets an extra boost of flavour from some crumbled stilton, the creamy blue-veined British favourite. Of course, if you really like blue cheese, crumble a bit more on top with a swirl of cream, for a luxurious starter, or serve with a knob of warm crusty bread for a simple and easy weekday dinner.
Creamy Broccoli, Cauliflower & Leek Soup with Stilton
4 tbsp butter
3 large leeks, rinsed and sliced
3 cloves garlic, crushed
1 head of cauliflower, chopped into florets
1 head of broccoli, chopped into florets
1/2 cup fresh parsley, rinsed and chopped
4 cups chicken stock
Kosher salt and white pepper
1/2 cup whipping cream
1/4 cup stilton or gorgonzola cheese, crumbled
parsley to garnish
Sauté the leeks and butter in a large saucepan over medium heat for 10 minutes, stirring frequently. Stir in the garlic and cook another 5 minutes. Add the stock and bring to a boil, then reduce the heat to medium. Add the broccoli cauliflower and parsley, and season with salt and pepper. cook covered for 15-20 minutes, until the vegetables are soft and fork tender. Remove the saucepan from the heat and allow to cool sufficiently before puréeing. Using a hand-held immersion or standing blender, purée until smooth. Pour the soup back into the saucepan and stir in the cream and cheese, mixing well to combine. Rewarm the soup on medium-low. Ladle the soup into pre-warmed bowls, garnish with a sprig of parsley and serve with some warm crusty bread.