Broccoli Stilton Soup
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5.0
12 reviews
Excellent
Broccoli Stilton Soup
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Broccoli Stilton Soup is a luxurious but easy classic British soup, traditionally made with leftover holiday Stilton. It's a comforting weeknight meal made with local blue cheese ~ it might be the ultimate broccoli cheese soup!
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Ingredients
- 1 1/2 lbs broccoli, weighed after trimming away most (but not all) of the large stalks
- 2 Tbsp butter
- 2 hallots peeled and finely chopped
- 1 Tbsp dry Sherry (totally optional)
- 30 ounces (2 cans) chicken stock or vegetable stock
- 1 cup half and half (you can mix whole milk with cream)
- 200 grams Stilton or other blue cheese (I used Roth Buttermilk Blue)
garnish
- broccoli floret crumbles
- Blue cheese crumbles
- ground nutmeg or black pepper
Instructions
- Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.
- Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.
- Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.
- Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.
- Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.
- Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.
- Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.
- Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
11g
(4%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
41mg
(14%)
Sodium
566mg
(24%)
Potassium
484mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
915IU
(18%)
Vitamin C
76mg
(84%)
Calcium
207mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 41mg | 14% |
| Sodium | 566mg | 24% |
| Potassium | 484mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 76mg | 84% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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