Cream of Broccoli and Stilton Soup
Broccoli and Stilton soup is a lovely creamy warming soup. Excellent for winter dinner parties as a small starter with a small home made crusty roll.
Ingredients
What you will need for this lovely English classic soup.
- 2 large heads of Broccoli
- 1 medium onion
- 1 medium potato
- 215g of Stilton Cheese
- 150ml Single Cream
- Chicken Stock or Bouillon.
Chop and gently sweat the onion in a large pan with a teaspoon or splash of olive oil.
Do not heat it on high so as to burn the onions you just want to soften them slightly.
In the meantime, wash and take the large stalk off the broccoli heads, peel and chop the potatoes into small chunks. Chop up the broccoli into quarters.
Once the onion is soft add the broccoli and chopped potato into the pan and add enough water to not quite cover the vegetables.
Add two heaped teaspoons of bouillon or three chicken stock cubes ( for this soup I do recommend using stock cubes instead of the ‘stock jellies’).
Simmer for about 20 minutes until the potatoes and the broccoli are soft, you can check this with a sharp knife which should just slide into the vegetables with no resistance.
Take the soup off the heat and add the large chunk of Stilton cheese and wait till it dissolves. Once the cheese is melted blitz with your Kenwood hand blender until very smooth.
Add 150ml of single cream and blitz quickly to mix.
This is when you check the consistency of your soup, if you like a thick soup leave it, if not just add more water until it’s how you like it.
One Comment
Jen
I was really intrigued by this and decided to give it a go. It turned out beautifully, very creamy and cheesy. I will definitely be making this again, and I will be trying some of your other recipes.
Thank you Lainy!