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Broccoli and Stilton Soup 
Recipe Name Broccoli and Stilton Soup 
Difficulty Level Medium 
Traditional food from United Kingdom 
Ingredients 350g/ 12oz of broccoli
25g/ 1oz/ 2 tablespoons of butter
1 chopped onion
1 chopped leek
1 small potato, cut into chunks
600ml/ 1 pint of hot chicken stock
300ml/ 0.5 pint of milk
45ml/ 3 tablespoons of double cream
115g/ 4oz of stilton cheese, rind removed and crumbled
Salt and pepper 
Preparation 1. Break the broccoli into pieces, discarding any tough stems. Put aside two small florets to garnish the finshed dish.

2. Melt the butter into a large pan and cook the onion and leek until soft but not coloured. Add the broccoli and potato and then pour in the stock. Cover and simmer for roughly 20 minutes until the vegetables are tender.

3. Cool slightly and then pour into a blender or food processor and puree until smooth. Strain the mixture through a sieve back into the rinsed pan.

4. Add the milk and double cream into the pan. Season to taste with salt and pepper. Reheat gently and at the last minute add the cheese, stirring until it just melts. Don't boil!

5. Meanwhile, blanch the reserved broccoli florets and cut them vertically into thin slices. Pour the soup into warm bowls and garnish with the sliced broccoli and a little pepper. 
 

 

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