Broccoli and Stilton Soup

This is a luxurious soup that is very rich. If you are serving it as a starter, do not fill the bowls too much as it is quite filling. I like to make it quite thick, but if you prefer your soup more watery, simply add more milk.

With soups, it is nice to keep some of the ingredients back to garnish it with at the end. It is a good way of highlighting to those eating it what has gone in, otherwise it just looks like another green soup. It is also an easy way to ‘posh’ it up. In this case, it just crumbled some Stilton on top with a bit of freshly ground pepper.
Broccoli and stilton soup
Ingredients (serves four)

30g butter
1 onion
2 cloves of garlic
3 sticks of celery
2 broccoli heads
1 medium potato (peeled and chopped into small chunks)
200g good quality Stilton
Salt/ pepper
1 pint of milk
1 vegetable stock cube

Method

Fry the onions, garlic and celery in the butter until translucent and then add the broccoli and potato and a glug of water. Put the lid on a leave to cook for 10 – 15 minutes. Then add the milk, the stock cube, and salt and pepper and cook for a further five minutes.

Blitz all the ingredients together. If you prefer it more watery, add more milk at this stage. Then crumble up the Stilton and add to the soup, making sure it has all completely melted but keep a little bit back to use as garnish on top before serving.

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3 comments

  1. Not living in England anymore I can’t find Stilton (disaster I know!!!) So I am now making this soup with Gorgonzola instead, works perfectly fine too.

    1. Bad news! But by the looks of things you seem to be in France so plenty of great cheeses to substitute it with. Great blog by the way!

      1. Thanks nice blog too. It’s true that we do get some great cheeses in France also. So can’t really complain.

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