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Broccoli and stilton soup

Name: Broccoli and stilton soup
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: Serves 4-6
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

By: Jen Bedloe
Former head of food delicious.

Published: 15 Feb 21
Updated: 4 Mar 25

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.

Easy
February 2021

Test kitchen approved

Serves 4-6
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

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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

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Method

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.
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.
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).

Recipe from February 2021 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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