Quote:
Originally Posted by zelda_pinwheel
recipe ??? (drooling again. and, i repeat, i have already had my dinner.)
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This is a little vague...
Vegetable stock (I cheat and use Marigold Swiss Vegetable buillon powder)
Tub of cream (I think 128ml) - I tend to use double but it works nicely with single.
Brocolli - some - probably about a head or so (or the frozen equivalent). Stalks are fine, it's all getting blended.
Stilton (at least 50g)
Roquefort (at least 50g)
Salt (smoked sea salt is gorgeous) to taste
Pepper to taste
Nutmeg to taste
(This is the only savoury thing I make where I don't put much in the way of herbs or spices in)
Cook the brocolli and reserve the water
Add the water to the stock so you have at least a pint, but keep some to one side just in case.
Put brocolli, stock, cream and cheese into the blender and vzzz until smooth
Put back into pan and heat gently
Taste
Add salt, black pepper, nutmeg and more cheese as needed.
Heat til hot but not boiling
Serve hot with fresh warm crusty buttered wholemeal bread.