2 Large potatoes peeled and cubed

1½ pints vegetable stock

1lb. Broccoli cut into florets

3½ ozs cubed blue cheese or medium fat soft cheese.

Method

Boil potatoes in stock for 5 minutes. Add broccoli and cook further 15 minutes.

Puree  till smooth. Add blue cheese or soft cheese. Allow to melt, then season with salt and pepper. Add a little milk if necessary. Serve with a swirl of natural yogurt..

 Jean Burgess  -  Denny Wine Club  29 January 2004