Archive for January, 2015

Happy new year! May 2015 bring wonderful cooking, fresh produce and many social gatherings!

During the pre-Christmas days many of us tend to buy way too much food, and this in turn creates a lot of waste, of course. And call me cheap or stingy if you must, but I dislike throwing money out the window. You can read more about sneaky supermarket tactics and how to avoid them here

This year we managed to buy just enough food and drinks, and the only things left are a bag of Brussels sprouts, a large piece of Stilton, parsnips and broccoli. The sprouts did get chucked out.

I’ve never actually tasted broccoli and Stilton soup before and I was pleasantly surprised. Delicately green coloured and with the salty tang of Stilton – it really is a great soup. However you may want to skip the cream as we found it a bit too rich, and instead use crème fraîche

The recipe is from New Covent Garden Soup Company. The parsnip, spring onion and crème fraîche are my additions.


  • 25 g butter
  • 1 tbsp olive oil
  • 1 small leek, diced
  • 1 small parsnip, diced
  • garlic clove, crushed
  • 1 small potato, diced
  • 450 g broccoli florets
  • 800 ml vegetable stock
  • 100-150 g Stilton cheese, to taste
  • 100 ml double cream or crème fraîche
  • Spring onion, chopped – for garnish


  1. Heat the butter and oil in a saucepan, add the leek, garlic, parsnip and potato, then cover and cook gently for 10 minutes until soft.
  2. Add the broccoli florets and stock, then bring to the boil. Cover and cook for a further 6-8 minutes until the broccoli is just tender and has retained its colour.
  3. Stir in the Stilton until almost melted, then add the cream or crème fraîche.
  4. Blend until smooth, season to taste and serve with freshly ground pepper, chopped spring onions and crusty bread.




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Gary Bainbridge

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