Broccoli and Stilton Soup

Ingredients

2 Tb olive oil - vegetable oil is fine
1 1/2 Tb minced garlic
2 lbs fresh broccoli - chopped
1 medium onion - minced
2 tsp thyme - I used dried thyme
5 cups vegetable stock
1/4 cup crumbled Stilton cheese
salt and pepper to taste

Heat a stock pot on medium heat. Quickly saute minced garlic, add onions and saute for 5 minutes. Don't let the garlic burn as it will turn bitter. Add chopped broccoli and thyme to the pot. I peeled the tough broccoli stalk, chopped it up as well and added it to the pot. It cooks through and will not be stringy. Let it cook for another 3-4 minutes or so and add vegetable stock and crumbled creamy Stilton cheese. Bring the soup to a bubble and boil with the lid on the pot for 7 minutes. The broccoli should be cooked by now. Season with salt and freshly ground black pepper. Turn off heat.

The next step is crucial as you could end up scalding yourself if you are not careful. I am speaking from experience as I have been a victim of hot soup. Let the soup cool down a bit before you puree it in a blender or food processor. Immersion blender would work like a charm here because all the ingredients have been chopped up into small pieces.