Tom Aikens exclusive recipe

Sometimes the ‘work’ inbox here at Earth To Plate fills up with press releases from all kinds of things we’re not expecting. Today, for example, we’ve had (among many) an invite to a ‘Street Art’ gallery show opening, information about palm oil, an invitation to take tea at the German Historical Institute in Lower Saxony, and a press release regarding a ‘revolutionary new skin care system called SQOOM’.

We also received an exclusive recipe from Stilton cheesemakers Clawson and Michelin-starred chef Tom Aikens – for Broccoli and Blue Stilton Soup. It seems the collaboration between Aikens and Clawson comes in celebration of the cheesemaker’s centenary year. In fact, Long Clawson Dairy has created a recipe book, ‘Cooking Creatively with Cheese’ in collaboration with the star chef. The book takes you through the decades of the dairy’s history, starting from the 1910s – from which this recipe is selected. The book is available to buy on Amazon priced at £7.95.

Anyway, we thought we’d share the recipe with you (because we’re here to cook and eat, not to plug products!) We have some broccoli in the cupboard, so maybe we’ll give this a go later in the week. Watch this space!

TOM AIKENS AND LONG CLAWSON BROCCOLI AND BLUE STILTON SOUP

(Serves 4 as a starter)

400g broccoli florets and stalks cut into small pieces

500ml white chicken stock or water simmering

50g butter

1 onion thinly sliced

6 spring onions thinly sliced

4 cloves garlic finely chopped

100g Blue Stilton

100ml double cream

2g salt

12 turns of freshly ground black pepper

1 pinch freshly grated nutmeg

Extra Stilton for the garnish

METHOD

Place a medium pan onto a low to medium heat, then add the onion and garlic, salt, nutmeg and pepper with the butter, cover with a lid and cook slowly so they sweat in the steam until they soften.

This will take approximately 5 minutes, then add the pieces of broccoli and spring onions, cover with a lid again and cook for a further 3-4 minutes, then pour over the hot stock.

Cover with a lid and bring to the simmer, then remove the lid. Add the cream and cook for five minutes until the broccoli is tender. Add the Stilton and then place into a blender and puree coarsely. Serve straight away, placing some extra pieces of cheese into the soup.

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