This recipe is especially tasty when using a not-too-strong blue cheese, and can be adapted to involve any number of vegetables. This recipe uses a roux rather than cream, as I prefer the silky texture of the butter/flour mixture.  Adapted (loosely) from an epicurious.com recipe – please note that this recipe makes A LOT of soup.

Ingredients

• 2 large heads of broccoli, cut into small florets
• 1 potato, peeled
• 5 T butter
• 1/4 c flour
• 1 onion, chopped finely
• 3 cups milk
• 3 cups vegetable broth
• 300g (approximately 1 large chunk) of Stilton cheese, rind removed and crumbled
• salt and pepper to taste

Instructions

1. Blanch or steam broccoli until the florets are al dente.  Bake potato in microwave or oven until soft.
2. Cook onion and 1T of butter, covered, in a large pot over medium heat until tender but not brown, about 8 minutes.
3. Add 4T more butter and flour, and cook for about 2 minutes, until the flour-onion mixture has browned and thickened slightly, and has the consistency of a grainy paste.
4. Gradually stir in vegetable broth, milk, and cooked vegetables. Bring to a boil and reduce heat to a simmer. Cook partially covered for 20 minutes, stirring occasionally, until the vegetables are very tender and the soup has thickened.
5. Remove from heat and let cool 10 minutes, then blend thoroughly until no chunks remain.
6. Stir in stilton and mix until thoroughly incorporated.  Add salt and pepper to taste.