Cooking Method
Peel and finely chop the SAPORALIA PICKLED BORRETANE ONIONS, peel and dice the potatoes. Chop the SAPORALIA BROCCOLIA including the stalks.
Fry the SAPORALIA ONIONS for a few minutes in a large pan until soft. Add the chopped potato, broccoli and stock.
Bring to the boil and cook for 15-20 minutes using our SAPORALIA TRUFFLE OIL until the vegetables are soft.
Take off the heat and stir in GRATED SHEESE BLUE CHEESE. Allow to cool a little and then liquidise.
Return to the pan, adding a little soya milk if required. Warm through and season to taste. Serve with warm crusty garlic bread made with BONVALLIS MANCHEGO STYLE MIXED CHEESE.