Broccoli & Stilton soup
Creamy British broccoli and Stilton soup: a comforting, velvety starter where tender broccoli and potatoes are blended with tangy Stilton for a rich, savory bowl.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
Main
- 2 tbsp rapeseed oil
- 1 pcs onion
- 1 pcs celery
- 1 pcs leek
- 1 pcs potato
- 1 knob butter
- 1 l vegetable stock
- 1 pcs broccoli (head, chopped)
- 140 g Stilton cheese
Directions
- Heat the rapeseed oil in a large saucepan and add the chopped onion; cook over medium heat until soft, adding a splash of water if the onions start to catch.
- Add the celery, sliced leek, potato and butter; stir until melted, cover and allow to sweat for 5 minutes, then remove the lid.
- Pour in the hot vegetable stock and add any chunky broccoli stalk pieces; cook 10–15 minutes until vegetables are soft.
- Add the remaining broccoli and cook a further 5 minutes.
- Carefully transfer the mixture to a blender and blitz until smooth.
- Stir in the Stilton cheese, allowing a few lumps to remain; season with black pepper and serve.