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