Broccoli and Lancashire Cheese Soup

Name: Broccoli and Lancashire Cheese Soup
Total time: 2400 s
Yield: 4/5 people
Cuisine: British
Ingredients: 1 large broccoli (500g) - including stalks; 50 ml olive oil; 1 medium onion, chopped; 2 sticks celery, chopped; 1 medium leek, sliced; 1 L vegetable stock; 130 g baby leaf spinach; 250-300 g Lancashire Cheese, crumbled

ChefDavey @ChefTaco98

Broccoli and Lancashire Cheese Soup

ChefDavey @ChefTaco98

Saved

Ingredients

40 mins

4/5 people

1large broccoli (500g) - including stalks
50 mlolive oil
1medium onion, chopped
2 stickscelery, chopped
1medium leek, sliced
1 Lvegetable stock
130 gbaby leaf spinach
250-300 gLancashire Cheese, crumbled

Saved

Steps

40 mins

1

Need to cut off the broccoli florets from the stalks and chop really finely, or use a food processor, set to the side. Chop the stalks into small pieces.
2

Heat a medium/large sized saucepan with the oil. Sweat the broccoli stalks, onion, celery and leek for 15 mins. Keep a lid on between stirring.
3

Add the stock and bring to the boil. Allow to simmer for 20 mins, stirring every so often. Once the vegetables have cooked, add the chopped florets and cook for another 6 mins.
4

Add spinach and stir for around 2 mins. Blend the soup until a very smooth consistency. Divide between 4/5 bowls and equally add in equal amounts of cheese to each bowl and allow cheese to melt into soup. Enjoy.