Broccoli and Stilton soup
A bright green broccoli soup thickened with potato and finished off the heat with crumbled Stilton for a mellow, salty blue cheese tang.
Method
- 1
Melt the butter in a large saucepan over medium heat.
- 2
Add the onion and celery and cook gently until soft but not browned.
- 3
Add the potato and the sliced broccoli stalk, then pour in the hot stock.
- 4
Bring to the boil, then cover and simmer until the potato is almost tender.
- 5
Add the broccoli florets and simmer uncovered until just tender and still bright green.
- 6
Take the pan off the heat and leave it to stand for a couple of minutes so the soup is no longer boiling.
- 7
Stir in the Stilton until it melts.
- 8
Blend until smooth.
- 9
Taste before seasoning, since the cheese is salty, then add black pepper and salt only if needed.
- 10
Reheat gently if necessary without boiling, and serve with a little extra Stilton crumbled on top.
Notes
- Add the cheese off the heat. Boiling blue cheese can make the soup grainy and bitter.
- Do not overcook the florets. A short simmer keeps the colour vivid and the flavour fresh.
- Any crumbly blue cheese works. Check the label if you need a cheese made with vegetarian rennet.
Equipment
Large saucepan with a lid, Stick blender or jug blender, Ladle