Broccoli And Blue Cheese Soup

Macadamia and Parmesan Biscuits

• 70 g Parmesan cheese, cut in pieces (3 cm)
• 2 sprigs fresh rosemary, leaves only
• 70 g macadamia nuts, roasted, salted
• 50 g butter, softened
• 100 g plain flour, plus extra for dusting
• ⅛ tsp ground black pepper, to taste

Broccoli and Blue Cheese Soup

• 50 g cheddar cheese, cut in pieces (3 cm)
• 250 g broccoli, cut in florets
• 300 g water
• 1 Tbsp vegetable stock paste (see tips)
• 300 g whole milk
• 1 Tbsp plain flour
• 50 - 60 g blue cheese, crumbled
• 1 - 2 pinches ground black pepper, to serve