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Broccoli, zucchini and blue cheese soup
date:May 28, 2014



Ingredients

1 tablespoon olive oil
1 leek, white part only, sliced
1 head broccoli, coarsely chopped
2 zucchini, trimmed, chopped
1 pontiac potato, peeled, finely chopped
4 cups (1 litre) vegetable or chicken stock
75g mild blue cheese, crumbled
1/3 cup (80ml) thin cream
Sage scones
1 1/2 cups (225g) self-raising flour
20g butter
1 tablespoon finely chopped chives
2 teaspoons finely chopped sage
3/4 cup (185ml) milk

Method

1. To make the sage scones, preheat oven to 230C. Line an oven tra

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