I almost never get time to take all of my annual leave, so I’ve started taking off a day or a half-day, here and there, to indulge my passion for cooking.  This week I have made broccoli and Stilton soup with a big chunk of cheese I got from a pal. Pretty easy: Stella and I had it for supper with fresh-baked crusty rolls - and a few bowlfuls left for the freezer. (This has been a winter for soup.)  Having about a kilo of the cheese left I thought I might make an improvised or “invented” dish with the remainder.

Tomato with Chickpeas and Stilton soup;

Here’s how I made it:

Ingredients

• 10Floz Vegetable Stock
• 6 cups of water
• 4 tins of plum (or chopped) tomatoes
• 2 tins of chickpeas
• 3 Tablespoons of rapeseed oil
• 1 Red pepper
• 7 cloves of Garlic
• I teaspoon each of White Pepper, English mustard powder,
• Thyme and Oregano (both dried).
• 2 rashers smoked back or streaky bacon
• I handful of roughly chopped Basil (and some to garnish)
• 700 gms of Stilton
• 600 gm chestnut mushrooms
• 2 -3 Tablespoons of double cream

Method

1. Pour 2-3 tablespoons of rapeseed oil into a big soup pot or stockpot.
2. Add the chopped bacon and fry until crispy.
3. Add the chopped onion and Garlic, Carrot, pepper, and sliced mushrooms.
4. Add the herbs and the remainder of the rapeseed oil. Put a lid on the pot and sweat this lot down on a lowish heat until they’re cooked.
5. Pour in the vegetable stock. Add the chickpeas and the tomatoes along with the 6 cups of water.Bring the whole lot to a rolling boil and then on a low heat simmer for about 45 -60 minutes.
6. When it seems ready blitz it either with a hand blender or transfer to one of the bigger processors and return the contents to the pot. Crumble in the Stilton and stir over a low heat until it has all melted in.
7. To finish remove from the heat and stir in the double cream.
8. Serve garnished with a few bits of Stilton and ripped basil leaves.

Yum!

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