Article and Photos: Rebecca & Jeremy – Mitchell Garden (Canberra Organic – Summer 2018)

Photo by Rebecca & Jeremy – Mitchell Community Garden

Broccoli and Stilton soup

1 onion (diced)
2 potatoes, large (diced)
1 ltr chicken stock (or vegetable stock to make it vegetarian)
300 g broccoli
85 g stilton (blue) cheese (or other crumbly cheese e.g. cheddar)
Juice of half a lemon
150 ml milk
1 tsp butter, margarine or olive oil
2 tbsp creme fraiche/sour cream (optional)

  • Soften onions in butter/margarine/olive oil, add diced potatoes and stock and bring to boil for 10 minutes.
  • Add broccoli and cook for further 10 minutes.
  • Add two-thirds of the cheese and lemon juice.
  • Purée until smooth.
  • Add milk and crème fraîche/sour cream and return to heat and season. Do not let it boil.
  • Top with the remaining cheese to serve.