Bernie’s Special Soup

Otherwise known as: Cream of Broccoli Soup. (I don’t know about the rest of you, but “special soup” sounds a bit iffy for me. Like the secret ingredient is something odd like black licorice, or toad liver. Okay, moving on.) Jeremy’s landlord in Oxford, England, was the titular Bernie and Jeremy really loved this soup. At his request, Bernie estimated portions of ingredients and came up with this recipe for her collegiate tenant.

1 lg spanish onion
1 oz butter
1 head of celery
1 head of broccoli
3 chicken stock cubes
3 oz cream
2 oz Stilton cheese

Fry chopped onion in butter on low heat (don’t brown). Wash celery and chop fine and add to onion. Same for broccoli. Add three stock cubes and 6 cups of water. Cook ’til tender, then liquidize in mixer. Return to dish and bring back to a boil. Turn off heat. Chop Stilton and add to soup. Add cream also.

**I doubled the recipe and decided to save time by not doing a fine chop (since you plan to blend the stuffin’s out of the veggies anyway). Stilton cheese can be a bit hard to locate at the grocery store. It took five HyVee employees, one soup maker (moi) and two tired little girls a very long time to locate Stilton, which, if you’re interested, is a blue cheese made in England. After eating the soup, Jeremy and I decided it could use a little more butter and demands the addition of salt and pepper. Enjoy!

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One Response

  1. This was very good an hour after the heat had been turned off, so I can only imagine how good it must have been hot. :)

    (Also, I’m counting this post for NaBloPoMo, so thanks, RT. I don’t think I have a Needs More Butter post in me today.)

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