I have so much on in relation to work, not that i wish to grumble as it will all be beneficial in the long term but its been taking over my evenings and some weekends too. I don't seem to have very much time for myself at the moment and the things I love to do. So without meaning to wish time away, I am looking forward to April and a proper holiday. Its also quite dark by the time that I get home, so photographs of food that I am making from scratch are not getting pictured and therefore not shared through blogging, so my heart sinks a little when it comes to blogging.
I do however have a Broccoli Cheese Soup to share. This was made over the weekend.
I've mentioned many times that I am not overly keen on the bushy broccoli heads (preferring the stalks), but when cooked down and pureed. I enjoy it. D also enjoyed this soup, especially the addition of grated cheese on top.
I am sharing this recipe with No Croutons Required co- hosted by Lisa's Kitchen and Tinned Tomatoes; Soup, Salad and Sammies Sundays hosted by Kahakai Kitchen; and finally Souper Soup hosted by Jo's Kitchen.
Broccoli Cheese Soup
1 tablespoon butter
1 onion, sliced
450g broccoli, roughly chopped
1 pint vegetable stock
Salt and pepper to taste
300ml milk (full fat or semi-skimmed - you decide)
80g Cheddar cheese, grated
Ina wide pan, melt the butter with the oil then stir in the onion until soft. Then stir in the broccoli ad cook for a few minutes, before pouring in the stock and seasoning. Cover and simmer for 30 minutes or until the broccoli is tender.
Turn of the heat and transfer the mixture to a food processor or blender and blitz to a puree. Return to the pan and reheat with the milk.
Serve immediately topped with the grated cheese.