Broccoli and Stilton Soup (Broccoli and Stilton soup)
Overview
Broccoli and Stilton soup is a smooth, green British soup with the sharp, salty taste of blue cheese. Onion, a little celery and a potato are softened in butter, then simmered in vegetable or chicken stock with plenty of broccoli florets and the chopped stalks. When everything is tender the soup is blended until smooth, a splash of milk or cream is added, and crumbled Stilton is stirred in off the heat so it melts without going grainy. It is served with a little more Stilton and black pepper on top, and crusty bread. It is a favourite way to use leftover Stilton after Christmas.
History
Stilton is a blue cheese that can only be made in Leicestershire, Derbyshire and Nottinghamshire, and it has had protected status since 1996. Broccoli and Stilton soup became popular in British pubs and cafés in the late 20th century, and today it is one of the best-selling fresh soups in British supermarkets. It is especially eaten in winter.
Main ingredients
Broccoli, stilton cheese, onion, potato, vegetable stock, milk or cream. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Cheese soups · More soups from United Kingdom
Recipe
Method
- 15 min
Soften the onion and celery in the butter for 5 minutes.
- 215 min
Add the potato, broccoli and stock and simmer for 15 minutes.
- 3
Blend until smooth, then stir in the milk.
- 4
Take off the heat and stir in most of the Stilton until it melts.
- 5
Serve topped with the rest of the cheese and black pepper.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
