Heat oil and fry the onion and potatoes gently until just soft. Trim broccoli‚ divide into florets and cut the stems into 1cm pieces. Add the stems to the potato and onion mixture and fry for 5 minutes. Season generously and add half the broccoli florets and the water (or stock). Bring to the boil‚ then simmer for 20 minutes until the vegetables are soft. Add the remaining broccoli florets and cook for 1 minute then puree in a food processor or belnder.
The bulk of the soup will be smooth but the newly added broccoli will retain a slightly grainy texture.
Pour into a soup tureen and sprinkle on the cheese‚ stirring and turning with a ladle for a moment until the cheese has thoroughly melted into the soup.BACK TO CHEESE RECIPES