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Stilton and Broccoli Soup Recipe

A soup that's very quick to make, if you have the ingredients to hand.

Key Features

  • Suitable for Vegetarians

Ingredients

For 4 helpings:

1 oz/30gr Butter

1 big Onion, peeled and finely-chopped

1.8 pints/1 litre Vegetable Stock (fresh, or made with 1 fresh cube)

1 lb/450gr Fresh Broccoli - or the equivalent of frozen Broccoli

6 oz/180gr Stilton

Salt and freshly-ground Black Pepper to taste - being careful with the salt as the cheese is already salty

Equipment needed: a food processor if possible

Method

-
Trim any thick pieces off the broccoli heads and cut them into pieces.

-
Melt the butter gently in a saucepan, large enough to hold all the ingredients, then add the chopped onion and ''sweat' it until its translucent, but doesn't brown.

-
Add the stock, and heat it until it boils, then add the chopped broccoli broccoli stalks and simmer them for 5 minutes.

-
Add the broccoli florets and simmer for a further 10 minutes.

-
Crumble the Stilton, including the rind into the soup.

-
When it's melted, remove from the heat and allow to cool a little.

-
Put the slightly cooled mixture through a food processor or mash with a potato masher.

-
Season to taste.

Serve, perhaps with melba toast (q.v) or good bread

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