150| 5.3oz cavolo nero or kaleribs removed, roughly chopped
freshly ground black pepper to season
fresh cress to garnishoptional
For the toast
200g| 7oz Stilton or other blue cheesecrumbled
4slicessourdough bread
2tbspolive oil
freshly ground black pepper
Instructions
Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 7 minutes.
Add the leek, potato and cook for 5 minutes.
Pour in the stock and add the broccoli. Bring to a rolling simmer and cook for 10-15 minutes until all the vegetables are fork tender.
Add the cavolo and cook for a further 5 minutes with the lid on.
Transfer to a blender and blitz until smooth. Season with a little black pepper. Don't worry if the soup is a bit bland as the Stilton toast is quite salty and will make up for it.
Mix the cheese with the olive oil and spread over the bread slices. Place on a roasting tray with a grill rack and put under a hot grill (broiler) until the cheese melts. Keep an eye on the toast as the cheese can go from melty to burned quite quickly. Top the toast with a little fresh cress.
Serve the soup with a piece of toast on the side for dipping.