Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, broccoli and stilton soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Broccoli and Stilton soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Broccoli and Stilton soup is something that I have loved my whole life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have broccoli and stilton soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli and Stilton soup:
- Get 1 medium onion, diced
- Make ready 1 tbsp butter
- Take splash olive oil
- Make ready 1 head broccoli (hand sized!) separated into small florets,
- Prepare Broccoli stem more finely chopped
- Take 1 leek, sliced or 5-7 spring onions, chopped
- Make ready 1 medium potato (250-300g), peeled and small dice
- Get 1 L veg stock (I use Kallo organic)
- Get 120-150 g Stilton, crumbled
- Get Salt and Pepper
- Prepare Optional, swirl of cream or olive oil
Transfer the blended mixture to a pan and bring gently to a simmer. Our broccoli and stilton soup is an excellent mid-week dinner and a great way to use up scraps of leftover cheese. Soup makes for a great winter warmer and here is one of my favourite soup recipes made with Broccoli, Stilton and a few extras added in. Crumble the stilton into the soup then blend in a food processor until smooth.
Instructions to make Broccoli and Stilton soup:
- Put the butter and splash of oil in a pan (the oil will stop the butter burning) and sweat the onions for 3 minutes. Let them have a head start then add the leeks or spring onions for 5 minutes until they are all translucent and soft.
- Add the chopped raw broccoli stalks and cook them for a few minutes. Season with a couple of twists of salt and pepper.
- Add the broccoli florets, potatoes and stock. Simmer for 5-7 minutes until the broccoli is tender and the potatoes are soft. If they are not cooked, test every minute or two until soft. Keep the vibrant colour by not overcooking.
- Use a stick blender to blitz the soup, then add the Stilton, stir and serve. Alternatively, put in a food blender and pour back into the pan, and add the Stilton and stir.
- Serve into a bowl, with a swirl of cream or olive oil. Enjoy with a lovely sourdough, or artisan bread or whatever you can get your hands on!
This winter warmer will swallow up your leftover Christmas cheese, but should you start with shallots and use chicken stock? And does it need double cream? RICH & PUNCHY With crumbled Blue Stilton® melted through, for a tangy smooth finish. We were so surprised to enjoy this soup so much as I usually cook it from scratch. However, I did take the Kitchen Cabinet advice and used the rind (which had lurked frozen for.
So that is going to wrap it up for this exceptional food broccoli and stilton soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to broccoli and stilton soup cooking. Go on get cooking!
