This is Julie’s favourite home-made soup of all time, she’s always making up a pan full. Now she’s shared her recipe with me!
Serves four good portions
1 large head of broccoli
Stilton – 220g block
4 cloves of garlic, skinned and chopped roughly
2 large potatoes, washed and cubed
Handful of fresh parsley
Handful of pearl barley
1 1/2 litres of stock – vegetable or chicken
Salt and pepper to season
Add to the melted butter and fry for about three minutes. Add the pearl barley and garlic.
Add the cubed potato and fry for about five minutes, stirring well. Don’t let the ingredients stick to the pan or they will burn!
Add the fresh parsley and stock.
Bring to the boil then cover and simmer for approx 40 minutes or until broccoli and potatoes are soft. Add seasoning to taste. If the soup looks too thick, add more stock.
If you want a smooth soup, pure with a hand blender, otherwise simply use a potato masher to break down the soup a little, to give a chunky texture.
Serve with crusty bread and enjoy!