Broccoli and Stilton soup
Broccoli and Stilton soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, broccoli and stilton soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Broccoli and Stilton soup is something that I’ve loved my whole life.

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

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

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:
  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

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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