Broccoli and Stilton soup is great. It’s an easy to make, fuss free meal flavoured by the UK’s favourite blue cheese. Here’s how to do it!
This batch will be easily enough for 6 portions, and it freezes very well too.
- 1 head of broccoli
- 160g Stilton
- 1 large or 1 1/2 small onions
- 1 large stick of celery
- 2 cloves of garlic
- 1/4 teaspoon of rock salt (ground)
- 1 teaspoon of black peppercorns (ground)
- 1 tablespoon of dried thyme
- 1 vegetable stock cube
- 1 tablespoon of olive oil
- 1 large knob of butter
- 1 small potato
- 1 red chilli, white and seeds removed (0ptional)
- 2 spring onions (optional)
First off, chop all of the veg and garlic (apart from the broccoli) roughly, then heat a tablespoon of olive oil on a medium heat. Next, fry the onion and celery in a casserole dish with the lid on.
Whilst this cooks away, separate the broccoli flowers from the stalks, then chop the stalks and the potato, it doesn’t matter how you cut them as they’ll be liquidised later.
Once the onion and celery’s softened up, add the stalks from the broccoli, along with the potato, garlic, chilli and butter.
Cook this for 10 minutes, then add the thyme, salt and pepper, along with the rest of the broccoli and the spring onions.
Cook this for a minute or two, then add the stock. Pop the lid on then let the mix bubble away for about 15 minutes.
Then it’s just a matter of liquidising the mix thoroughly, turning off the heat and adding the Stilton, crumbled. Let this sit for 5 minutes, then serve. Easy
Serve this with bread, croutons, or whatever else you like to eat soup with! Once you’ve tried this, why not have a go at another English recipe, like Steak and Ale pie?