Broccoli and stilton soup

Broccoli and stilton soup
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min, simmering time 13-14 min

Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like.

Or, warm up wintry days with a pan of this potato, leek and stilton soup.

Nutrition: Per Serving (for 6)

Calories
181kcals
Fat
12.9g (7.2g saturated)
Protein
9.8g
Carbohydrates
4.6g (3g sugars)
Fibre
4.2g
Salt
1.7g
Calories
181kcals
Fat
12.9g (7.2g saturated)
Protein
9.8g
Carbohydrates
4.6g (3g sugars)
Fibre
4.2g
Salt
1.7g

Ingredients

  • 1 head broccoli, florets trimmed, stalk chopped
  • Knob of butter for frying
  • Olive oil for frying
  • 2 celery sticks, chopped
  • 1 large leek, chopped
  • 4 spring onions, chopped (or 2 large salad onions)
  • 2 vegetable stock pots/cubes
  • 150g stilton, crumbled

You’ll also need

  • Bowl of iced water
  • Stick blender or blender

Method

  1. Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.
  2. To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.
  3. Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).

delicious. tips

  1. For fussy eaters, serve the stilton separately. If you like creamy soups, add 100ml double or single cream and warm through or, if you’re feeling fancy, add a swirl of cream to your bowl.

  2. Cool, then freeze in portions in sealed bags or containers for up to 3 months.

Recipe By

Jen Bedloe

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