Prep time 45 mins
1 onion, roughly chopped
1 stick of celery, roughly chopped
2 small potatoes, cubed
1 tbsp brown rice miso paste
1 medium sized head of broccoli, broken into small chunks
600ml fresh chicken or vegetable stock
200ml Schardinger Buttermilk
2 tbs stilton + extra for the bowls
Salt and pepper to taste
Heat 2 tbsp of olive oil in a pot.
Add your onion and celery to the hot oil. Sauté for about 8 minutes.
Add the potatoes and fry them off for a few minutes before adding the miso.
Loosely cover and let that cook on a low heat for about ten minutes, stirring occasionally to avoid sticking.
Then add the broccoli and cook for a few more minutes, before adding the hot stock to the pot. Cover and let this simmer for about 30 minutes, after which you can add the buttermilk (can use sour cream or kefir) and stilton. Taste before seasoning further. Turn off the heat, and leave to cool slightly, before blending to the desired consistency.
Garnish with more crumbled stilton and a drizzle of good olive oil. Enjoy with a hunk of sourdough.
Recipe and photography by Julia Ripard for Served Issue 21
Featuring Schardinger Buttermilk by Quality Foods