Cool Food Cook Book by Glynis Parratt - HTML preview
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3 Medium Potatoes – peeled and cubed
1 head of Broccoli
Italian Herbs
½ Onion (as tolerated)
Garlic (as tolerated)
Vegetable Stock
100g Roquefort Cheese (cubed)
Oil
Fry Onion and Garlic in oil, then add Potatoes. Add stock and Broccoli cut into florets, herbs and bring to the boil. When the Potatoes and Broccoli are cooked, cool slightly, and then Blend until smooth. Add Roquefort and stir until melted. Serve.