Lucy | My super dooper favourite winter soup, every time I taste it I’m taken back to a cosy little restaurant in icy cold Nijmegan, in the Netherlands with my friend Mel and our slighty eccentric lecturer.
Lily | From the first time Lucy made this it has been a constant craving at the back of my mind… Especially tasty with her home-made cheese scones. Yum!
2 tbs buttter
1 diced onion
1 diced potato
2 chopped heads of broccoli
4 cups vegetable stock
100g gorgonzola (give or take a little, depends how much you like your blue cheese!)
salt and pepper
Heat butter in pan and stir in onion and potato. Cover and cook for 5 mins, stirring occasionally. Add broccoli and cook a further 5 mins. Add stock, season with nutmeg, salt and pepper. Simmer for 15 mins. Allow to cool a little and then process. Return to heat and melt through the cheese. Serve with cheese scones for extra deliciousness.