Broccoli & Stilton Soup Recipe

I made this soup on the request of my girlfriend for our 1 year anniversary. She is English and said she hadn’t had it since living in the UK, 13 years ago.

All I knew was that it was a broccoli & Stilton soup she wanted. I improvised and she loved it! Not sure if I was true to tradition but that really doesn’t matter. Food is about enjoyment and we both enjoyed it immensely. Hope you do too. Happy anniversary Julie!

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Broccoli & Stilton Soup

Course Soup

Cuisine British

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 servings

Author Paul Hegeman

Ingredients

• 1.5 liter chicken stock or vegetable stock, if using store bought liquid stock, use the low salt variety
• 2 medium heads of broccoli roughly chopped, (do not use the main stalk)
• 2 brown onions
• 3 clove garlic
• 35 grams butter
• 1-2 tablespoons olive oil extra virgin
• 125 grams Stilton cheese or your own favorite blue cheese
• 300 milliliters cream fresh

Instructions

• In a large soup pot, melt the butter over medium high heat.
• Add the olive oil & onion.
• Sauté about 2 minutes.
• Add the garlic and sauté a further 3-5 minutes (do not let the onion or garlic color, you only want to soften it).
• Add the stock and bring to the boil.
• Add the broccoli and cream.
• Return to the boil.
• Reduce to a slow rolling boil
• Add half of the cheese
• Cook like this uncovered for about 20 minutes.
• Once the broccoli is soft, remove the pot from the heat and blend using a stick blender or other blender.
• Strain the soup through a medium grade strainer, pushing it through with a spoon (this step is optional but it will make a smoother soup).
• Return the soup to the pot and place it over a low flame.
• Taste the soup for cheese strength and add more if desired (I added all the 125 grams).
• Taste the soup for seasoning and adjust as desired.
• Optionally garnish with some crumbled cheese if you have some left. Enjoy!
• Note: The recipe serves 6 as a first course, or 4 as a main.

Notes

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