In his
early years, my nephew coined the name “Pooh Bear Soup” for this simple
Broccoli & Stilton creation. I had no idea why for years, until this
Christmas when I made it for him again for old time’s sake & discovered the
soup spoon in the old house had a Pooh Bear design on it. That was a bit of a
revelation because before I knew that my head was full of sentiment derived
from the classic book of Zen wisdom The Tao of Pooh by Benjamin Hoff. Silly me
misunderstanding the mind of a child.
This is a very satisfying meal in its own right or a knockout starter if you don’t use bread. Despite the caloric content of the cheese (don’t skimp) I find it is very forgiving on the digestive tract and the next day I am always at least a pound or two lighter.
3 x 250g packs
Stilton Cheese
2 Large
heads Broccoli
|
Chop the
cheese & broccoli into small (circa 1cm) pieces. This is the most tedious
aspect of this recipe so be thankful it gets easier from this point on!
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2 x Red Onion
sliced & diced
2 Tbsp Olive
Oil
|
Heat the
oil in a VERY LARGE pan & chuck in the onions. Fry off on a high heat,
then reduce to medium, adding in a wee bit of water to prevent burning. Stew
the onions in their own steam for a good 5 minutes using the lid (the aim is
to make them disappear into the soup as if by magic).
|
1.5
Litres boiled filtered water (or, a full kettle).
|
Add in
the broccoli a handful at a time, stir into the fried onions then carefully add
the kettle of boiled water. Simmer. It takes a good half hour to make the
broccoli adequately soft so start timing.
|
1
vegetable stock cube
¾ tsp
garlic granules
1/3 tsp
nutmeg powder
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Mix these
goodies together. DO NOT ADD SALT. There’s plenty in the cheese. Add to the
simmering broccoli by sprinkling in.
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Adding
the Stilton
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After 30
minutes or so, the broccoli will soften considerably & alter the
consistency of the pan contents. It will become more yielding with more space
in it. You can therefore begin to add in, stirring all the way, the 750g
stilton. Don’t rush this stage. It takes a few minutes for each handful of
stilton to melt & dissolve into the mix.
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Blender
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Once you
are confident the cheese is melted in (keep it moving) transfer the soup into
a blender using a ladle. Beware its well hot, including the steam, so be safe
& don’t over- reach or take risks in moving it from such a large pan. You can leave a
proportion of the pan ingredients un- blended to add texture to the soup. It
also helps when you get down to the bottom of the pan so you don’t have to
scoop up every last bit. Relax! Take the pan off the heat whilst
blending the soup up to avoid burning.
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Single
Cream &
Serving
|
Return
the soup to the pan & reheat it gently, stirring constantly. Try not to
boil it at this stage. Add in 200ml or so of single cream. Serve with a nice
rustic bread & butter. You can add a bit of pepper if desired but you’ll
find it’s salty enough.
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Serves 6
North Utsire
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