This is a great leftover and store cupboard soup when you have some less fresh broccoli, very ripe pears and bits of cheese. The title does say Stilton but the reality is that any strong flavoured cheese will do. I used Chaume (yum).
1 small onion, finely chopped;
1 leek, chopped into small pieces
2 tablespoons of vegetable oil
750ml vegetable stock
2 tablespoons of fine oatmeal
4 ripe pears
50g ground almonds
150g Stilton or other strong cheese
Here’s what you do:
Step 1 - Trim the broccoli into small florets and set aside. Cut the broccoli stalk, onion and leek into small pieces.
Step 2 - Melt the butter and oil in a large saucepan and when hot, add the broccoli, leek and onion. Allow them to sweat down for 10 minutes.
Step 3 - Add the pears to the pot.
Step 4 - Mix the almonds and porridge together and then add it to the soup gradually and alternating with the milk.
Step 5 - Add the stock, broccoli florets and seasoning and simmer for a further 10 minutes.
Step 6 - Add in 150g of your favourite cheese. Something like Stilton, Chaume, Pied d’Angloys or Taleggio. Stir the soup until the cheese has melted and then blend to your desired consistency.