Although the glorious purple colour is lost, sweet and nutty flavoured purple sprouting broccoli makes fantastic soup, you can make it plain, without the Stilton if you prefer, but for those of us who just adore Stilton, the combination is a match made in heaven.
1 medium onion, diced
2 sticks celery, de-strung, finely sliced
1-2 tablespoons oil
1 large potato (around 300g) peeled and diced
¾ -1 litre hot vegetable stock
250g purple sprouting broccoli, stalks and heads separated
100g Stilton, grated
Good grating of nutmeg
Good grinding of black pepper and shake of ground white pepper
You will need a blender for best results.
Fry the onions, celery, and potatoes gently in the oil in a large, deep pan until the onions and celery are soft and the potato beginning to soften.
Add the stock and bring almost to the boil, then simmer for 15-20 minutes, until the potato is tender.
Cut the very ends off the broccoli stalks and chop the rest finely. Add to the soup: continue to cook for 5 minutes or the until stalks are almost tender.
Add the broccoli florets and cook for 2-3 minutes more.
Transfer the vegetables to the blender with a few spoonfuls of stock and whiz until smooth. Blend in more stock as necessary and return to the washed pan.
Stir in the Stilton and season with nutmeg and pepper to taste. Heat through until piping hot. Serve with crusty bread.
Incidentally, does anyone else have a scrudle (the cheerful red item in the top right corner of the photo)?
Purchased years ago, from Lakeland, it was one of those clever customer inventions they used to put into production occasionally. A handy cross between a scoop and a ladle, with a short, hooked handle, you can’t get them now. Such a shame, I treasure mine and use it again and again.