Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, broccoli and stilton soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Broccoli and Stilton soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Broccoli and Stilton soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have broccoli and stilton soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Broccoli and Stilton soup:
- Take 1 medium onion, diced
- Get 1 tbsp butter
- Prepare splash olive oil
- Take 1 head broccoli (hand sized!) separated into small florets,
- Prepare Broccoli stem more finely chopped
- Get 1 leek, sliced or 5-7 spring onions, chopped
- Get 1 medium potato (250-300g), peeled and small dice
- Make ready 1 L veg stock (I use Kallo organic)
- Make ready 120-150 g Stilton, crumbled
- Get Salt and Pepper
- Prepare Optional, swirl of cream or olive oil
Transfer the blended mixture to a pan and bring gently to a simmer. Reviews for: Photos of Broccoli and Stilton Soup. Our broccoli and stilton soup is an excellent mid-week dinner and a great way to use up scraps of leftover cheese. 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.
Steps to make Broccoli and Stilton soup:
- Put the butter and splash of oil in a pan (the oil will stop the butter burning) and sweat the onions for 3 minutes. Let them have a head start then add the leeks or spring onions for 5 minutes until they are all translucent and soft.
- Add the chopped raw broccoli stalks and cook them for a few minutes. Season with a couple of twists of salt and pepper.
- Add the broccoli florets, potatoes and stock. Simmer for 5-7 minutes until the broccoli is tender and the potatoes are soft. If they are not cooked, test every minute or two until soft. Keep the vibrant colour by not overcooking.
- Use a stick blender to blitz the soup, then add the Stilton, stir and serve. Alternatively, put in a food blender and pour back into the pan, and add the Stilton and stir.
- Serve into a bowl, with a swirl of cream or olive oil. Enjoy with a lovely sourdough, or artisan bread or whatever you can get your hands on!
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. However, I did take the Kitchen Cabinet advice and used the rind (which had lurked frozen for. This article contains affiliate links, which means we may earn a. And does it need double cream?
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