Description
A velvety, comforting soup that marries tender broccoli with the rich, tangy flavor of Stilton cheese—perfect for cozy lunches or dinner starters.
Ingredients
1 kg (2 lb) fresh broccoli, chopped into florets
200 g (1 cup) Stilton cheese, crumbled
25 g (1¾ Tbsp) butter
1 large onion, diced
1 large leek, washed and sliced
2 garlic cloves, minced
1 large potato, peeled and diced
1 L (4 cups) vegetable stock
200 ml (1 cup) cream
Salt and pepper, to taste
Instructions
- In a large pot over medium heat, melt the butter. Add onion, leek, and garlic. Sauté for about 5 minutes until soft and fragrant.
- Add diced potato and stir to coat with the vegetables.
- Pour in vegetable stock. Bring to a simmer and cook for about 10 minutes until potatoes are tender.
- Add broccoli florets and simmer for another 10 minutes until broccoli is soft.
- Remove from heat. Stir in Stilton cheese and cream until melted and incorporated. Season with salt and pepper.
- Purée the soup with an immersion blender until smooth, or blend in batches.
- Return to heat to warm through if needed. Serve hot, garnished as desired.
Notes
- Use frozen broccoli if fresh is unavailable—add 5 minutes to cooking time.
- Blend thoroughly for a silky texture, or leave some florets for a chunkier finish.
- For lighter soup, substitute part of the cream with milk.
- Pair with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 310
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 50 mg
