Whether it is because of the scorching hot summer or the current fashion trend, I am not entirely sure but I have noticed that the island, in her autumn finery, is less russet and gold and more Dijon mustard.
Calling for some heart-warming soup!
Broccoli, Stilton and Djion Mustard Soup
Ingredients:
- A small red onion (or 2 shallots) finely chopped
- 2 crushed garlic gloves
- 2 roughly chopped leeks
- Tbsp olive oil
- 3 or 4 small potatoes, sliced and diced
- 250g frozen peas
- 3 florets of broccoli (including stalks)
- 100g Stilton
Method:
Warm a generous tablespoon of olive oil in the pot and add onion, garlic and leeks.
Gently sauté, stirring now and then.
When softened, add chopped potato and carrot.
Throw in the frozen peas.
Cover with water and simmer for around 20 mins.
When cooked add broccoli and simmer for a further 10 mins.
5 mins before serving add crumbled Stilton.
Blend to desired consistency and serve with a healthy dollop of Dijon mustard and a hunk of homemade bread.
MUSTARDY MUSTARD
