Foodie Friday - Using Up Some Of Those Leftovers - Broccoli And Stilton Soup

I don't about you but we still have a fridge, cupboards and a freezer stopped full of food. We've barely made a dent in the Christmas food shop because for the past few days we've just picked on cheese, left overs, mince pies and chocolate. Enough is enough though and today I decided to use some of the leftovers (we still have 1/4 of a Stilton left and a mountain of veg)  to make a yummy and warming soup ideal for when, like me and more so Mummy Lou, your feeling under the weather. If you'd asked me 5 years ago if I'd ever have made this soup, your answer would have been a resounding no! I hated blue cheese with an absolute passion, the thought of it made me feel physically ill, and because it contains penicillin it always brought me out in a rash. Then on holiday in Majorca, I put some salad dressing on my plate thinking it was mayonnaise, it wasn't it was blue cheese dressing, I had no choice but to eat it as I'd covered my salad in it. Surprisingly though I really, really enjoyed it, the tangy, strong flavour just worked, and the rest is history, Stilton, Roquefort - bring it on! If your not a blue cheese fan don't despair this soup still works well with a strong flavoured cheese, such as a mature cheddar.

Broccoli and Stilton Soup

1 Large Onion - Roughly Chopped (I Used 3 Small Ones)

1 Large Potato - Peeled and Cubed
A Drizzle Of Olive Oil

1 Head Of Broccoli (Around 300g) - Roughly Chopped

1 Litre Vegetable Stock

100g Stilton, Or Any Other Blue Cheese Or Strong Cheddar Crumbled

A Dash Of Single Cream (Optional)
Salt and Pepper (Optional)

1. Add a drizzle of oil to a large pan (I'm using my trusty pressure cooker pan here), then add your chopped onion and cook for around 10 minutes till softened.

2. Meanwhile dice your potato again mine we quite small so I used 3 little ones. Add the potato to the onions, and cook for around 5 minutes.

3. Whilst your waiting for that, roughly chop the entire head of broccoli including the stem. If the stem is a bit tough or woody cut off the outside and slice into small pieces.

5. Add the chopped broccoli to the rest of the veg, mix in and cook for a few minutes.

6. Once that's in the pan make up the vegetable stock as per your packet instructions - I used Knorr Vegetable Stock Pots - each one makes 500ml of stock so I used two in a litre of boiling water.

7. Add your stock to your vegetables, you really want them to be covered, so I added a little bit of extra water - leave the pan at a simmer for about 20 - 30 minutes till the vegetables are softened.

8. Whilst the vegetables are cooking, crumble up your cheese, if your using a Stilton like mine don't be frightened to use some of the rind, it will melt down and it will add great flavour.

9. Once your veg is softened add the majority of your cheese, and mix in, and cook for a few minutes till it's started to melt.

10. Now the fun part - blending you can use a stick blender which is the quickest and safest option, but since mine broke I'm using a normal blender, please be careful if your using this method the soup will be hot. Blend to a smooth consistency :)

11. At this point I usually add a swirl of single cream - this is completely optional as this soup is rich enough but I normally have some in the fridge at this time of year so in it goes. Give it a good mix in x

12. Check the seasoning - I didn't need anything else in mine the cheese and the stock were more than enough flavour wise and serve. You can sprinkle your soup with a little bit of leftover Stilton if you like which will melt into the soup and make it extra yummy!

This soup will easily feed four with some leftovers. It looks really and tastes really professional, and it's a great way for using up leftover broccoli, or even cauliflower which also tastes great in this recipe. Soup is a great way of using up bits and bobs, and as it isn't an exact science then you don't need to worry about the amounts and weights and measures, you add what you have to feed the amount of people you have, for example my head of broccoli weighed 350g, it doesn't matter just add a bit more stock. I love this recipe it's a real winter warmer and it is so easy to make :) What do you think of this recipe? and what do you make with your left overs? let me know in the comments xx