Appetisers/ Vegetarian

Broccoli and Stilton Soup | Great British Taste

Broccoli and Stilton Soup

Broccoli and Stilton Soup is a great Christmas Dish. It is also fabulous to serve the rest of the year too. Perfect at Christmas time because it is an opportunity to use up leftover cheese from the Christmas table. We usually serve this on Boxing Day before tucking into the traditional Cold meats and Pickles.

This soup would work with just about any blue cheese, though you might need to adjust the quantity to achieve the same effect with milder, creamier varieties. During the year I always freeze any Stilton or Parmesan rind to use – thrifty and tasty too!

Broccoli and Stilton Soup is a stalwart of friends of ours who run a country estate in the heart of Devon, Colleton Hall. After a good walk through the grounds on a winters afternoon, this is a great dish to enjoy in front of an open fire.  I was so impressed with the flavors I asked from the recipe.  I hope you enjoy it as much as we did in the middle of the English countryside on a cold winters day.

Broccoli and Stilton Soup with Crusty Bread

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 Minutes Cooking Time: 50 Minutes

Ingredients

  • 1 tbsp butter
  • 2 finely chopped
  • 800ml vegetable stock
  • 600ml milk
  • 800g broccoli
  • 200g stilton, crumbled
  • Nutmeg, to garnish
  • 1 tbsp Olive oil and a little to drizzle for garnish

Instructions

1

Melt the butter and olive oil in a large saucepan over medium-low heat and add the shallots. Fry gently until soft and golden.

2

Meanwhile, cut the broccoli stalks and florets into smallish chunks, then add to the pan with the softened shallots, sweat for a good 10 minutes, then pour in the stock and milk.

3

Bring to a simmer, then cook until the stalk is beginning to soften (how long will depend on the size). Meanwhile, cut the head into small individual florets.

4

Once the stalk is almost is tender, add most of the Stilton, keeping a little back for garnish.

5

Stir well, bring to a simmer, cover then cook for 10 minutes, until the cheese has melted and the florets are soft.

6

Allow to cool slightly, then puree until smooth.

7

Taste and season if necessary, then divide between bowls and top with the remaining cheese, a good grating of nutmeg and a healthy drizzle of olive oil.

Notes

This recipe works well with cauliflower too. We sometimes add a little crispy bacon to the garnish to give some extra flavor.

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