This is a quick soup perfect for lunch on a blustery fall day!
2 TBSP olive oil
3 cloves garlic, minced
6 green onions finely chopped
2 tsp dried thyme
1 lb broccoli, chopped
1 qt vegetable stock
4 oz gram stilton cheese
Salt and pepper
Chili pepper flakes
HeAt oil over medium heat in a large pot, add onions and garlic, cook for 2 minutes, then add the broccoli. Cook for 5 minutes, then add the stock and thyme. And cook 10 minutes. Allow to cool slightly and purée in a blender, toss in cheese and purée until smooth. Return to pan to warm and season with salt pepper and chill flakes.
Serves 4.
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