Sometimes modern isn’t always best, as proven by a recent rummage in The Glasgow Cookery Book. Written in 1910 this is a case of our grannies teaching us to suck eggs. It started with checking up on the proportion of Stilton to use in broccoli soup and ended in something a little bit different, with a tweak from Stovies. The result is less smack-in-the-face cheesy and more cheesey vegetable kiss.
Broccoli and Smoked Cheddar Soup
2 Heads of broccoli, cut into small sections
2 Onions, sliced
1 Litre vegetable stock
25-50g Smoked cheddar, grated
Salt and Pepper
Throw the broccoli, onion, stock, seasoning and herbs into a saucepan and simmer for 20-30 minutes. Once it’s cooked, remove from the heat and liquidise. In another pan make a roux with the flour and butter, gradually add the cheese and then the milk. Combine the two and simmer for another five minutes before serving up.