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Broccoli and Stilton Soup

Broccoli and Stilton Soup

Name: Broccoli and Stilton Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: Broccoli 1 head; Olive oil 2 tbsp; Onion 1; Celery 1 stalk; Vegetable stock 4 cups; Heavy cream ¼ cup; Blue cheese ½ cup; Black pepper; Nutmeg

creamy soup with blue cheese

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35m
Serves 4
Easy
(1)

Ingredients

	1 head Broccoli
	2 tbsp Olive oil
	1 Onion chopped
	1 stalk Celery sliced
	4 cups Vegetable stock low-sodium
	¼ cup Heavy cream
	½ cup Blue cheese like Stilton, Maytag, Danish blue, or Roquefort, crumbled
	Black pepper to taste
	Nutmeg freshly grated, to taste

Nutritional information

248

Calories

16g

Fat

17g

Carbohydrates

12g

Protein

23mg

Cholesterol

405mg

Sodium

Cuisine:

British Recipes

Ingredients

1 head Broccoli
2 tbsp Olive oil
1 Onion
chopped
1 stalk Celery
sliced
4 cups Vegetable stock
low-sodium
¼ cup Heavy cream
½ cup Blue cheese
like Stilton, Maytag, Danish blue, or Roquefort, crumbled
Black pepper
to taste
Nutmeg
freshly grated, to taste

Broccoli and Stilton Soup

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:

Steps to make Broccoli and Stilton Soup

1	Prepare broccoli	5
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.
2	Cook onions, celery, and broccoli stems	6
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.
3	Add vegetable stock, broccoli florets and leaves	20
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.
4	Add heavy cream	1
Remove the pot from the heat and stir in ¼ cup heavy cream.
5	Puree	2
Use an immersion blender to purée the soup until creamy.
6	Add blue cheese	1
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.
7	Serve
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.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.