Today I made Broccolli and Stilton soup for lunch. Mainly because I love it, and I felt like it. Also because it is incredibly filling, you don't even need bread with it. And it makes enough for the rest of the week. The recipe is incredibly simple. It is a variation on Nigella Lawson's version in her book
Nigella Express: Good Food, Fast.
Stilton is the quintessential British cheese (alright, I know there are die-hard Wensleydale fans, and some may even champion cheddar). It is the Roquefort of England. I love it because it is creamy enough to ofset the bitter taste of the blue veins running through it.
Now that I think about it, I must try a new recipe with British sausages (Cumberland, or perhaps Lincolnshire), tossed with steamed in-season broccolli and crumbled Stilton. Who says British food can't be fabulous!
Post a comment, and I will send you the recipe for this gorgeous and easy (yes five minutes total cooking!) soup.
