Broccoli & Stilton Soup with Cheese Scones
Ingredients
Soup
- 2 tbsp rapeseed oil
- 1 onion finely chopped
- 1 stick of celery sliced
- 1 leek sliced
- 1 medium potato diced
- 1 tbsp unsalted butter
- 1 lt vegetable stock
- 1 head broccoli chopped
- 140 g stilton
Cheese Scone
- 450 g self-raising flour
- pinch salt
- 2 tbsp baking powder
- 1 tbsp paprika
- 100 g unsalted butter
- 150 g grated cheese plus extra for topping
- 200 ml milk
Instructions
Soup
- Heat oil in a large pan.
- Add the onion and cook until soft.
- Add the celery, lek, potato and butter.
- Allow to sweat for five minutes.
- Add the stock and broccoli.
- Cook for 10-15 minutes until all the vegetables are soft.
- Puree the soup.
- tir in the stilton, allowing a few lumps to remain.
- Season with black pepper.
Cheese Scone
- Pre-heat oven to 180˚C / Gas 4
- Sift the dry ingredients into a large bowl, with your hands rub in the butter until. it resembles breadcrumbs.
- Add the cheddar and mil and bring together with your hands.
- Gently roll out on a floured surface to 3cm thick and cut into circles.
- Cook for 10 minutes.
- Remove from the oven and top with a sprinkling if cheddar.
- Return to the oven and cook for a further 5 minutes until golden brown.
