Broccoli and Stilton soup
Broccoli and Stilton soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, broccoli and stilton soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

This soup is delicious and so easy to prepare. I was afraid the cheese would be the dominant flavor but it's not. The broccoli shines through and the blue cheese adds creaminess and an added something something. Our easy creamy broccoli and Stilton soup recipe with bubbling Stilton croûtons is the perfect antidote to the winter blues.

Broccoli and Stilton soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Broccoli and Stilton soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook broccoli and stilton soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Broccoli and Stilton soup:
  1. Make ready 2 tbsp rapeseed oil
  2. Get 1 onion, finely chopped
  3. Make ready 1 stick celery, sliced
  4. Make ready 1 leek, sliced
  5. Take 1 medium potato, diced
  6. Get 1 litre homemade chicken or vegetable stock
  7. Get 1 head broccoli, roughly chopped
  8. Prepare 140 g Stilton, or other blue cheese, crumbled
  9. Prepare 1 clove garlic
  10. Get small pack of flat leaf parsley or coriander
  11. Prepare 1 two whole black pepper
  12. Make ready 1 tsp peppercorns

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. This article contains affiliate links, which means we may earn a. Brian Turner's broccoli and stilton soup is enriched with chicken stock, egg yolk and double cream. Angel's mushroom, spinach and Stilton soup.

Instructions to make Broccoli and Stilton soup:
  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
  2. Pour in the stock and add any chunky bits of broccoli stalk, celery and potato. Cook for 10 – 15 minutes until all the vegetables are soft.
  3. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
  4. Add the peppercorns, this gives it an additional 'bite'.; but can be left out
  5. Still in the chopper herbs just before serving

Brian Turner's broccoli and stilton soup is enriched with chicken stock, egg yolk and double cream. Angel's mushroom, spinach and Stilton soup. Fenland celery soup with crumbled Stilton. 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.

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