Broccoli And Stilton Soup

• 12 ounces fresh broccoli (may sub frozen florets)
• 2 tablespoons butter
• 1 onion (chopped)
• 1 leek (chopped)
• 1 small potato (cut in sml chunks)
• 2 1/2 cups chicken stock
• 1 1/4 cups milk
• 3 tablespoons double cream (heavy cream)
• 4 ounces Stilton cheese (crumbled, may use the other British variety of Blue)
• salt and black pepper (to taste pref)

1. Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
2. Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
3. Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
4. Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
5. Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.

broccoli, butter, onion, potato, chicken stock, milk, double cream, cheese, salt

Taken from www.food.com/recipe/broccoli-and-stilton-soup-273265 (may not work)