This recipe is from Sally Abe. After a five-year stint in
the kitchen at two Michelin-starred restaurants, Sally is now head chef at The
Harwood Arms in London.
Ingredients:
- 1 shallot
- 1 broccoli crown
- 100 grams of Stilton
- 2 cups of chicken stock
- 6 Tbsp of double cream
- 3.5 Tbsp of butter
- salt
- pepper
Preparation and Cooking:
- Heat
the butter in a fry pan over medium-low heat until melted. Add the shallot and
cook stirring frequently until lightly browned. Season with salt
- Remove
the florets from the stalk of broccoli and chop into very small pieces
- Add
the chicken stock to the shallots and bring to a rapid boil.
- Add
the broccoli and cook until the broccoli has softened.
- Add
the Stilton and the cream
- Return
to the boil for a few minutes. Then transfer to a blender and blitz until
smooth.
- Season
with salt and pepper to taste
- Serve
with crusty bread and a few extra chunks of cheese if you’re feeling indulgent
Enjoy this heart-warming
delight!!
