Broccoli and English Cheddar Soup Recipe

Recipe Raphaella Frame-Tolmie Ingredients:

  • 60g butter
  • olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 500g broccoli florets and stalks, chopped
  • 50g toasted pine nuts
  • 1.5ℓ chicken stock
  • 30g cake flour
  • 300ml milk
  • 200g extra-strong English
  • Cheddar
  • 2T hot English mustard
  • a pinch of ground nutmeg
  • salt and milled black pepper
Directions: In a large pot, melt 30g of the butter with a little olive oil. Add the onion and celery, and sauté until translucent. Add the broccoli and pine nuts, and cover with the chicken stock. Bring to the boil, then reduce the heat and simmer for about 10 minutes. Purée the mixture using a hand-held blender or in a food processor. In a saucepan, melt the remaining butter over a medium heat. Stir in the cake flour and gradually add the milk, stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and add the cheese, mustard and nutmeg, stirring until the cheese has melted. Add the mixture to the soup and stir to combine. Season to taste and serve with chunks of buttered sourdough bread. Serves 8 This recipe was originally published in the 2013 House and Leisure Food issue.