Broccoli, Stilton and Pear Soup
855ml (1½ pint) Vegetable Stock
570ml (1 pint) Milk
225g (8oz) Broccoli
175g (6oz) Toasted Flaked Almonds
140g (5oz) Stilton cheese
55g (2oz) Butter
4 Ripe Pears
2 Leeks, white parts only
2 tbsp Fine Oatmeal
1 large Onion
Salt and Black Pepper
Trim the broccoli into tiny florets, chopping the stalks small.
In a large saucepan, melt the butter and add the chopped leeks, onion and broccoli.
Stir well and allow to sweat for ten minutes.
Add the peeled, cored and chopped pears.
Stir in the oatmeal, almonds and milk a little at a time, stirring well.
Add the stock and season to taste.
Whisk and simmer gently for ten minutes.
Remove from the heat and add the broccoli florets.
Allow steam the for around 5 minutes.
Remove the florets with a slotted spoon and reserve.
Add the soup and cheese to a blender and process until smooth.
Return the soup to a clean saucepan, add the broccoli florets and re-heat gently.
Adjust the seasoning.
Serve with crispy bread.
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