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Writer's pictureNicky

Broccoli and Stilton Soup

Updated: Aug 1, 2022

This tasty and healthy soup is one that I usually make in early January to use up that slab of Stilton cheese left over from Christmas.


Broccoli and Stilton soup

500g broccoli

150g Stilton

1 small onion

50g butter + a splash of olive oil

1 litre vegetable stock

Double cream to serve



Take the stalk off the broccoli, separate the florets and cut the stalk into small pieces. Finely chop the onion.


Heat the butter and oil in a large saucepan and add the onion. Put the lid on and leave on a low heat for 5 minutes. Then add the stock and the chopped pieces of stalk and put the lid on for a further five minutes. Finally, add the broccoli florets and simmer for ten minutes.



Remove the pan from the heat. Crumble in a generous half of the stilton and purée with a hand-held stick blender or transfer into a food processor. Ladle into deep bowls, scatter over the remaining stilton and a splash of cream. Serve with homemade croûtons .

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