Broccoli & stilton soup Learn now
A smooth, blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter
Ingredients
● 2 tbsp rapeseed oil
● 1 onion, finely chopped
● 1 stick celery, sliced
● 1 leek, sliced
● 1 medium potato, diced
● 1 knob butter
● 1l low salt or homemade chicken or vegetable stock
● 1 head broccoli, roughly chopped
● 140g stilton, or other blue cheese, crumbled
RELATED | Cauliflower soup with chorizo and garlic croutons Learn now
Method
STEP 1
Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
STEP 2
Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
STEP 3
Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
STEP 4
Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
STEP 5
Carefully transfer to a blender and blitz until smooth.
STEP 6
Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Read the other Soup
● Cauliflower soup with chorizo and garlic croutons Learn now
● Butternut squash soup with chilli & crème fraîche Learn now● Courgette, leek & goat’s cheese soup Learn now● Mushroom & potato soup● Cauliflower soup | Learn now● Mushroom soup | Learn now
● Pork rib bortsch Learn now● Lentil soup | Learn now● Cullen skink Learn now● Oxtail soup | Learn now● Leek, bacon & potato soup Learn now● Tomato soup Learn now● Chunky Bolognese soup with penne Learn now