Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Broccoli & Stilton soup

A smooth blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 340
  • Carbohydrates 13.8
  • Saturated Fat 9.6
  • Sugar 5
  • Protein 24.3
  • Fat 21
  • Fibre 6.9
  • Salt 1.4

Nutrition per serving

  • Calories 340
  • Carbohydrates 13.8
  • Saturated Fat 9.6
  • Sugar 5
  • Protein 24.3
  • Fat 21
  • Fibre 6.9
  • Salt 1.4

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick celery, sliced
  • 1 leek, sliced
  • 1 medium potato, diced
  • 1 knob butter
  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped
  • 140g Stilton, or other blue cheese, crumbled

Tip

Dinner party tip
Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.

Method

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Suggested recipes from this collection...