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Serve this broccoli, zucchini and blue cheese soup with sage scones. It's also lovely with goats cheese.
Preparation Time: 15 - 25 minutes
Cooking Time: 20 minutes
Serves 4
1 tbs 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 tbs finely chopped chives
2 tsp finely chopped sage
3/4 cup (185ml) milk
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1st Keep
 jenellebaur
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