Operation Manual

41
Soups
Bonkers Over Broccoli and Bleu
Makes 2 cups of soup
Ingredients
½ onion, roughly chopped
1 tbsp olive oil
150g potatoes, peeled and cubed
250ml vegetable stock
1 head broccoli, about 200g, roughly chopped
50g blue cheese, such as Stilton or Roquefort, crumbled
Salt and pepper
1. Cook the onion in a large pan with the olive oil until soft (about 5 minutes).
2. Add the potato and stock and simmer until the potato is tender (about 10
minutes).
3. Add the broccoli and cook for 3-4 minutes until just tender, but still bright
green. Add half the cheese.
4. Add the contents to the Tall Cup and using the Cross Blade, blend until smooth.
5. Season then serve with the rest of the cheese crumbled over.