The feats goes on: Christmas Green Soup with Stilton and Pine Nuts

The feats goes on: Christmas Green Soup with Stilton and Pine Nuts

Food stylist: Louise Kenney. Props stylist: Charlie Phillips

A deliciously thick and rich green soup that is full of veggies. Dish it up with wholegrain bread for further nourishment.

Serves 6

400g broccoli (trimmed weight)

2 tbsp extra virgin olive oil

1 large onion, peeled, halved and sliced

100g pine nuts

1.2 litres turkey stock

150ml white wine

400g frozen garden peas

sea salt, black pepper

100g watercress, coarsely chopped, plus extra to serve

120g stilton, crumbled

  • Slice the broccoli stalks and cut up the florets. Heat the oil in a large saucepan over a medium heat, add the onion and broccoli stalks and fry for 7-9 minutes, stirring occasionally, until softened and lightly coloured. Add half the pine nuts halfway through.
  •  Meanwhile, bring the stock to the boil in a medium saucepan.
  •  Add the wine to the large saucepan and cook until syrupy and reduced. Add the broccoli florets and peas and stir for a minute until the broccoli darkens, then pour over the stock and season. Bring back to the boil and simmer for 5 minutes, adding the watercress a minute before the end.
  •  Purée the soup in a food processor – it should retain a slight texture. Taste for seasoning and serve scattered with the stilton and the remaining nuts (you can toast these in a frying pan first if wished), and some more chopped watercress.

Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99