Broccoli, celery and cheese come together to create this delightfully creamy Broccoli and Stilton Soup. This recipe is a simple way to make use of a whole head of broccoli: the florets, the stalks and the leaves. And the addition of flavorful blue cheese transforms an ordinary soup into something exceptional. The recipe calls for slightly tangy Stilton blue cheese with a crumbly yet buttery texture. It has a distinctive taste but can be swapped out for Maytag, Danish blue, or Roquefort.
This speedy, one-pot recipe yields 4 servings with very little fuss. To prep the broccoli, cut the florets off of the stem, then cut them into bite-sized pieces. Peel the stem and chop it into slices. Chop the onion and slice the celery. Sauté the veggies and broccoli stems. Add in the stock, broccoli florets and leaves. To keep this recipe vegetarian, I like to use my homemade vegetable stock, but you could easily use chicken stock instead if you prefer. Simmer until the broccoli is tender. Add in the heavy cream and purée the soup until creamy. Stir in the crumbled blue cheese and serve.
To make the Broccoli and Stilton Soup, you will need the following ingredients:
Trim off the leaves from the broccoli, break off the florets, and roughly chop. Slice off the bottom of the stem and discard. Use a vegetable peeler to remove the tough top layer of skin, then chop the stem into slices.
In a large pot or Dutch oven over medium-low heat, heat 2 tablespoons olive oil and add 1 chopped onion, 1 sliced celery stalk, and chopped broccoli stems. Cook until the onion is soft, about 5 to 6 minutes.
Pour in 4 cups vegetable stock and bring to a simmer. Add in the broccoli florets, leaves, and a pinch of salt, and cook until the broccoli is tender, 10-15 minutes.
Remove the pot from the heat and stir in ¼ cup heavy cream.
Use an immersion blender to purée the soup until creamy.
Stir in ½ cup crumbled Stilton, reserving a few crumbles for garnish. Taste and add more salt, a grating of nutmeg and freshly ground black pepper to taste.
Ladle the soup in bowls, top with the reserved cheese crumbles and serve with crusty bread.
This satisfying Broccoli and Stilton Soup recipe is one of my favorite ways to cook broccoli. It is easy to make and transforms a humble vegetable into a creamy and cheesy deliciousness. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
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