Broccoli and Stilton soup
Broccoli and Stilton soup

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, broccoli and stilton soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Broccoli and Stilton soup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Broccoli and Stilton soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

Add the fried spring onions, Stilton and cream and blend until smooth. Transfer the blended mixture to a pan and bring gently to a simmer. 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. Our broccoli and stilton soup is an excellent mid-week dinner and a great way to use up scraps of leftover cheese.

Steps 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

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. Slice the shallot and sweat down in the butter.

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