Soup recipes are great to have under your belt, and if you love broccoli and Stilton, then this is definitely a recipe for you.
Broccoli and Stilton soup can be enjoyed at any time as the freshness from the broccoli makes it light enough for both the cooler and warmer months.
BBC Good Food’s recipe only takes 10 minutes to prep and takes less than 35 minutes to cook.
They described the recipe as: “A smooth, blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter.”
This recipe uses onion, celery, leek, potato, vegetable stock and of course broccoli and crumbled Stilton.
Ingredients
Two tablespoons rapeseed oil
One onion, finely chopped
One celery stick, sliced
One leek, sliced
One medium potato, diced
One knob of butter
One litre chicken or vegetable stock
One broccoli head, roughly chopped
140g Stilton or other blue cheese, crumbled
Method
Start of by heating the rapeseed oil in a large saucepan before adding your chopped onion to the pan.
Cook on a medium heat until soft. It’s worth adding a splash of water if the onion starts to catch.
The next step is to add the celery, leek, potato and butter to the pan. Stir until melted, then cover with a lid. Allow the vegetables to sweat for at least five minutes then remove the lid.
After, pour in the chicken or vegetable stock and add any chunky bits of stalk from head of broccoli. Cook this all for 10 to 15 minutes until all the vegetables are soft.
Once the vegetables have softened, add the rest of the roughly chopped broccoli and cook for a further five minutes.
Next, carefully transfer the contents of the pan to a blender and blitz until smooth.
The last step is to stir in the crumbled Stilton, allowing a few lumps to remain and season with black pepper before serving.
The recipe received an average rating of five stars and many commented their thoughts on the recipe.
User Ed1197 said: “Fabulous. I sometimes make it lower calorie and cheaper by adding a tablespoon of cream cheese instead of the Stilton to the soup to make it creamy, but still add the blue cheese crumbles to give the cheese kick. Definitely in one of my top five homemade soups of all time.”
User Camital commented: “Absolutely delicious and easy soup with a great depth of flavour. I made enough to freeze too which is working a treat.”
User Abbiemayo wrote: “Delicious thick soup, lots of flavour, and very creamy. Perfect for lunch or a dinner party.”
