Broccoli and Stilton Soup

Looking for a delicious soup recipe to keep you warm this winter? Look no further than our Broccoli and Stilton soup! This British dish is perfect for a starter, lunch or dinner, and can be made ahead of time and stored in the fridge for up to three days or frozen for up to two months.This thick and creamy soup is made with fresh broccoli, stilton cheese, and a variety of other seasonal ingredients. Finish off with a drizzle of cream or some extra stilton and chilli flakes, its irresistibly rich and flavourful. Serve with some crusty bread on the side and enjoy!

📝 Ingredients

• 700 grams Broccoli ((2 heads))
• 30 g Butter
• 1 Onion
• 1 Leek
• 1 medium Potato
• 2 cloves Garlic
• 1 litre Veg Stock
• 150 grams Stilton
• Salt and Black Pepper
• Stilton (to sprinkle on top)
• Chilli Flakes
• Double Cream
• Crusty Bread

👨‍🍳 Instructions

1. 1Broccoli: Separate the florets from the stem of 700 grams Broccoli. Cut them into even sizes. Don't waste the stalk, remove hard woody parts from the stem, then cut them into thin slices.Dice 1 Onion, slice 1 Leek, peel and chop 1 medium Potato and finely chop the 2 cloves Garlic.
2. 2Soften the diced onions in 30 g Butter for 5 minutes on medium-low heat. You don't want to fry them, just soften them.
3. 3Fry: Add the chopped broccoli stem (not the florets), leeks, potato and garlic to the onions and gently fry for 5 minutes.
4. 4Stock: Add 1 litre Veg Stock and bring to a boil.
5. 5Simmer over medium-low heat for 20 minutes with the lid on.
6. 6Florets: Add the broccoli florets to the saucepan, stir through, bring back to the boil, then simmer for 15 minutes with the lid on.
7. 7Stilton: Meanwhile, crumble the 150 grams Stilton using the back of a fork, do not include the rind.
8. 8Blend: Check the vegetables are tender (cook for longer if necessary). Turn the heat off and use a hand blender to blitz the soup whilst still in the pan until smooth and lump-free.*You can use a liquidiser or food processor instead but it's best to let the soup cool a little first.
9. 9Melt: Turn the heat back on, and bring the blended soup to a gentle simmer, add the crumbled stilton (reserve some for serving) and stir through until the stilton has melted, do not allow it to boil.
10. 10Season: Taste test, the stock and blue cheese are quite salty anyway, but add more Salt and Black Pepper to suit your taste.
11. 11Stir: Give a final stir-through and serve into bowls with a ladle.
12. 12Extras: Top with your choice of extras.*Extra Stilton crumbled on top*Sprinkle of Chilli Flakes*A swirl of Double CreamServe with fresh Crusty Bread.