Ingredients for Broccoli And Stilton Soup
- 1 large head fresh broccoli
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 leek, chopped
- 1 medium potato, peeled and diced
- 4 cups chicken or vegetable stock
- 1/4 cup milk
- 1/2 cup heavy cream
- 4 ounces Stilton cheese, crumbled
- salt and freshly ground black pepper, to taste
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How to Make Broccoli And Stilton Soup
- Preheat oven to 400°F (200°C).
- Cut 1 large head of broccoli into florets. Roughly chop any tough stems.
- Set aside approximately 2 tablespoons of broccoli florets for garnish.
- Melt 2 tablespoons of butter in a large pan over medium heat. Add 1 medium onion, chopped, and 1 leek, chopped, and cook until softened but not browned (about 5-7 minutes).
- Add the broccoli florets and 1 medium potato, peeled and diced. Pour in 4 cups of chicken or vegetable stock.
- Bring to a simmer, cover, and cook for 15-20 minutes, or until the broccoli and potato are tender.
- Let the soup cool slightly. Carefully transfer to a blender (or use an immersion blender) and puree until smooth.
- Return the soup to the pan. Stir in 1/2 cup of heavy cream and 1/4 cup of milk. Season generously with salt and freshly ground black pepper to taste. Gently reheat.
- Add 4 ounces of Stilton cheese, crumbled, at the very end. Stir until the cheese is melted and the soup is creamy. Do not boil.
- Cut the reserved broccoli florets into thin slices.
- Ladle the soup into warmed bowls and garnish with the sliced broccoli and freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
24g
Fat
69g
Carbs
9g
