Create a Delicious Broccoli and Stilton Soup with This Simple Recipe

Broccoli and Stilton is, without a doubt, one of my preferred soups, outstanding amid seasonal competitors. What sets it apart is its vibrant green color that makes it feel healthy while, at the same time, being flavorful enough to please the palate. Whether served with a buttered bread slab or not, this creamy soup has the power to warm your heart and satisfy your hunger. Plus, it is perfect for using up holiday leftovers, not limited to blue cheese. Indulge yourself and read on to discover how to prepare this scrumptious soup.

Preparation time: 10 minutesCooking time: 20 minutesServes: 4

To make Broccoli and Stilton soup, you will require the following ingredients:

• - 2 shallots / 1 small onion
• - 800g broccoli
• - 2 tbsp butter / any fat
• - 800ml stock / enough water to make it up to 800ml
• - 600ml milk
• - 200g stilton cheese, crumbled
• - Nutmeg and black pepper

• 1 Prepare the vegetables

Begin by peeling and finely chopping the shallots or onions. You could substitute them with leeks, spring onions, or red onions if that's what you have in your pantry. However, keep in mind that the latter will change the soup's color. Next, separate the broccoli stalk from the head and chop the stalk into small chunks. Now set the florets aside.

Additionally, if you have any leftover vegetables, feel free to add them to the soup. Cooked ones must be added right before pureeing, while raw ones go in with the stalks or florets in step 6, depending on their cooking duration. Brussels sprouts, red cabbage, roasted potatoes, squash, and more are all excellent choices. Just remember the cautionary note about color.

3 Fry the onions

In a large saucepan over medium-low heat, melt the butter. If you have goose or any other fat, you can use that too. Alternatively, you may use your preferred oil. Fry the chopped shallots gently, stirring regularly, until they become soft and translucent. Make sure they don't burn.

4 Add the broccoli stalk and stock

Stir the chopped broccoli stalk into the pan to coat with butter and fry for a minute. Now pour the stock into the pan. I recommend chicken or vegetable stock, but you can use ham cooking liquor or turkey gravy if that's your preference. Supposing you choose the latter, add enough water to make it up to 800ml.

5 Add the milk

Add the milk to the pan. Bring it to a boil and let it simmer for 15-20 minutes. It's crucial to keep an eye on the soup, and you can always add more milk or water if you feel it's too thick. Don't forget the black pepper and a sprinkle of nutmeg! Finally, add the Stilton cheese, stir well, and let it melt into the soup. Once everything is combined, it's time to blend the mixture. Use a hand blender or a food processor to puree the soup until it's entirely smooth.

6 Serve and enjoy

Ladle the soup into bowls, sprinkle some more Stilton on top, and add a dash of black pepper if needed. Serve the soup hot with some bread on the side, and enjoy the deliciousness!

Begin by pouring in the milk. If you have any cream, creme fraiche, or bread sauce, you can use it up by diluting it with enough milk or water to make it up to 600ml. Keep the pan over a fairly low heat and gradually bring it to a simmer, taking care not to let it boil.

6 Introduce the florets and cheese

Cook the stalk until it begins to soften, then cut the head into individual florets and crumble the stilton (or other cheese of your preference), getting rid of any rind and setting aside some for use as a garnish.

Once the stalk is almost tender, add the florets to the pan, cover, and cook for roughly five minutes more, until the cheese has melted and the florets are soft.

7 Let it cool, blend, and season

Turn off the heat and allow the soup to cool slightly. Use a stick blender or food processor to create a fairly smooth texture. Return to the pan and add a splash of milk or stock if the soup is too thick. Adjust the seasoning to your liking, keeping in mind that stilton is already rather salty, but a generous amount of ground nutmeg and black pepper can enhance the flavor.

8 Final additions

At this point, you have the option of stirring in shredded ham or turkey, roughly chopped chestnuts, or chopped pigs in blankets - simply heat them in the hot soup before serving. After the soup is ready, divide it between bowls and garnish with the remaining crumbled cheese and a sprinkle of nutmeg. Chives or a swirl of cream are both welcome finishing touches if you have them.

9 Serve with leftover toasts

To reduce waste, slice thin pieces of baguette or other bread and lightly toast them. Spread soft cheese such as chèvre, cream cheese, or brie along with cranberry sauce and black pepper. Grill until the topping bubbles, then serve with the soup.