Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, broccoli and stilton soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Broccoli and Stilton soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Broccoli and Stilton soup is something which I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can cook broccoli and stilton soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Broccoli and Stilton soup:
- Make ready medium onion, diced
- Take butter
- Make ready olive oil
- Take broccoli (hand sized!) separated into small florets,
- Prepare Broccoli stem more finely chopped
- Prepare leek, sliced or 5-7 spring onions, chopped
- Take medium potato (250-300g), peeled and small dice
- Make ready veg stock (I use Kallo organic)
- Prepare Stilton, crumbled
- Prepare 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’s going to wrap this up for this exceptional food broccoli and stilton soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
