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Soups & broths

Broccoli and cheese soup

Olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese, mature cheddar is good, add more cheeses if you want it only improves it
Salt, peper, herbs and spices

1. Heat oil, soften 2 onions and 6 medium potatoes.
2. When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy. Cook for about 20 minutes at a fast simmer. Add another head of broccoli in florets, simmer for another 2/3 minutes.
3. Remove from pan while new broccoli is still crunchy and liquidise. Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread.  
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