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Broccoli And Stilton Soup

Broccoli and Stilton Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium potato (about 200g), peeled and diced small
  • 1 large head broccoli (about 400g), cut into florets and stems chopped
  • 4 cups vegetable stock
  • 150g Stilton cheese, crumbled, plus extra for garnish
  • Salt and black pepper
  • Double cream, to swirl (optional)

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cook 1 minute more.
  2. Add the potato, broccoli, and stock. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 to 20 minutes until the vegetables are very tender.
  3. Remove the pot from the heat. Blend until completely smooth with an immersion blender, or carefully in batches using a stand blender.
  4. Off the heat, stir in about 100g of the Stilton until melted. Taste and season with salt and pepper. Ladle into bowls and top with the reserved Stilton and a swirl of cream if you like. Serve hot.

Notes

If you don’t have Stilton, another creamy blue cheese works well. The soup thickens as it sits; thin with a splash of stock when reheating. For a lighter version, leave out the potato and add an extra 100g of broccoli.