Broccoli and blue cheese soup

Macadamia and Parmesan biscuits

• 70 g Parmesan cheese, crust removed and cut into cubes (3 cm)
• 2 sprigs fresh rosemary, leaves only
• 70 g roasted salted macadamia nuts
• 50 g butter, softened
• 100 g plain flour
• ⅛ tsp ground black pepper, to taste

Broccoli and blue cheese soup

• 50 g cheddar cheese, cut into cubes (3 cm)
• 250 g broccoli, cut into florets
• 300 g water
• 1 tbsp Vegetable stock paste (see Tips)
• 300 g full cream milk
• 1 tbsp plain flour
• 50 - 60 g blue cheese, crumbled
• 1 - 2 pinches ground black pepper, to serve