Broccoli Stilton soup

    40 min

    Here is a fresh blended broccoli and Stilton soup that is smooth and hearty that can be used as the centrepiece of a casual meal or at an elegant dinner party.


    Oxfordshire, England, UK
    93 people made this

    Serves: 4 

    • 2 tablespoon 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the rapeseed oil in a large saucepan. Add the onions and cook on a medium heat till soft. Add a splash of water if the onions start to catch.
    2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
    3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 to 15 minutes until all the vegetables are soft. Add the rest of the broccoli and cook for a further 5 minutes.
    4. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

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