From now until the end of December, it is likely that you will find some odds and ends of fancy cheese languishing at the back of your fridge. If they are hard cheeses, like Pecorino, Parmesan and aged Cheddar, you can freeze them either whole or grated into a lucky dip bag of cheese that can be whipped out and sprinkled into sauces on top of gratins or pizzas. If it is soft or blue cheese, it’s a little harder to freeze and better to incorporate into a lunch or snack board.
Broccoli and blue cheese soup
Cracker Wholesome Is And With Served Soup Best Bread Rye Enjoy! Rich And Treacle Is Or A This
Servings
2Preparation Time
30 minsCooking Time
10 minsTime Total
40 minsCourse
MainCuisine
Europeaningredients
25g Butter
Peeled Chopped Finely Potatoes, 2 And
Large Chopped Onion Onion, Peeled And 1
Pepper Salt And Sea Freshly Black Ground
Broccoli Of 1 And Head Stalk A
1 Or Vegetable Litre Hot Chicken Stock
Blue (stilton 140g Cheese Works Well)
method
Onion A Ten Potatoes In Until Pepper The For Sweat Soft In And Saucepan, And Covered With Butter Minutes Salt
The The Vegetables Stem Tough The Another Cut From Skin Small Florets, Remove Cook Add Broccoli Five Or And So Broccoli Finely To The Into Minutes For The And Slice
In And Stock Adding Blender, Blender Jug To Blue Cheese Minutes Pour Minutes, Hot A Final A Cool For Ten Before Giving With Cook Whizz In A Stick Liquidise Or In The The For Five Allow More Either And