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Archive of BBC Food Recipes

Potato and broccoli soup with Stilton rarebit

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the grill to the highest setting.

  2. For the soup, heat the butter in a saucepan and fry the onion until soft but not coloured.

  3. Add the broccoli, potato and stock to the saucepan and bring to the boil. Turn down the heat to a gentle simmer.

  4. Gently simmer the soup for eight minutes, or until the vegetables are soft. Remove from the heat and allow to cool slightly.

  5. Pour the soup into a blender, add the Stilton and pulse briefly. Season with salt and freshly ground black pepper.

  6. For the rarebit, toast one side only of the bread under the grill.

  7. In a small bowl, mix the Stilton, egg yolk and Worcestershire sauce together and spread on the un-toasted side of the bread.

  8. Place the bread on a non-stick baking tray under the hot grill for two minutes, or until the cheese mixture is melted and golden-brown.

  9. To serve, place the rarebit on top of the soup.

Ingredients

For the soup

  • 30g/1oz butter
  • ½ onion, finely sliced
  • 100g/3½oz broccoli, chopped
  • ½ potato, peeled and chopped
  • 150ml/¼ pint chicken stock
  • 55g/2oz Stilton, crumbled
  • salt and freshly ground black pepper

For the rarebit

  • 1 slice of bread
  • 85g/3oz Stilton
  • 1 free-range egg yolk
  • ½ tsp Worcestershire sauce

Shopping List

Potato and broccoli soup with Stilton rarebit

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other


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