Broccoli and Stilton Soup

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A dish of warming broccoli stilton soup with an apple and a wedge of Stilton.

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This rich and satistfying, intensely flavoured soup is a British favourite in winter but can now be enjoyed all year round. Packed with vitamins and minerals and flavoured with luxurious Stilton cheese, it's a guaranteed winner.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time35

Ingredients

1 onion - medium
2 sticks celery
650 g broccoli
180 g potato - 1 small/medium potato
1 tbsp olive oil - extra virgin
15 g butter
700 ml stock - vegetable or chicken
150 g Stilton cheese, crumbled - adjust quantity according to strength of the cheese

Metric - USA Cups

Instructions

Start by preparing the vegetables: Peel, trim and chop the onion, celery and potato as necessary. Chop the broccoli stem and separate the florets, setting them aside.
1 onion, 2 sticks celery, 180 g potato, 650 g broccoli
Melt the butter into the oil in a soup pan. Add the onion and celery and sweat them for about 5 minutes, stirring until they are soft but not coloured.
1 tbsp olive oil, 15 g butter
Add the broccoli stems and potato to the pan with the three quarters of the stock. Cover and simmer for 12-15 minutes.
700 ml stock
Add the broccoli florets to the pan. If you feel you need more liquid, add a little extra stock. Cook for a further 5 minutes.
Remove the pan from the heat and blend until smooth, using a stick/immersion blender. If needed add some more liquid - water, stock or milk.
Add the cheese to the pan and stir it in. When the cheese is well combined with the soup, check and adjust seasoning if necessary. Serve garnished with extra Stilton.
150 g Stilton cheese, crumbled

Notes

Storage

This recipe will serve four with some hearty bread, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.

Freezer – Transfer the cooled soup to airtight containers and freeze your broccoli and Stilton soup for up to three months.

Hints and tips

For the best results, cook the florets for less time than the rest of the vegetables, as they are delicate.

Stop cooking before you add the Stilton, and if you need to reheat your soup, do it gently. If your Stilton is very ripe, you may need a little less, so taste and check as you add it.

Don't be tempted to season the soup before the end. The Stilton is salty and you don't want an oversalted soup.

You can vary the quantities according to what you have, with more vegetables, more cheese, a little cream or whatever you like. Just don't get carried away bulking it out with potatoes. You can add one more but if you put more in, you may spoil the texture.

Always make the most of a good soup with a good garnish. I like to use chives. If you don't have herbs growing and have to buy them, you can snip them up and freeze some for next time.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.