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Broccoli & Stilton Soup
4.9 from 138 votes

Broccoli & Stilton Soup

Broccoli & Stilton Soup combines tender broccoli simmered in chicken or vegetable stock with sharp Stilton cheese and fresh cream, resulting in a creamy, smooth soup with subtle savory and tangy flavors. The soup is blended and optionally strained for a refined texture.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6 servings
Course: Soup
Cuisine: British

Ingredients

  • 1.5 liter chicken stock or vegetable stock, if using store bought liquid stock, use the low salt variety
  • 2 broccoli roughly chopped, (do not use the main stalk, medium heads
  • 2 brown onion
  • 3 clove garlic
  • 35 grams butter
  • 1-2 tablespoons olive oil extra virgin
  • 125 grams Stilton cheese or your own favorite blue cheese
  • 300 milliliters cream fresh

Instructions

    Cup of Yum
  1. In a large soup pot, melt the butter over medium high heat.
  2. Add the olive oil & onion.
  3. Sauté about 2 minutes.
  4. Add the garlic and sauté a further 3-5 minutes (do not let the onion or garlic color, you only want to soften it).
  5. Add the stock and bring to the boil.
  6. Add the broccoli and cream.
  7. Return to the boil.
  8. Reduce to a slow rolling boil
  9. Add half of the cheese
  10. Cook like this uncovered for about 20 minutes.
  11. Once the broccoli is soft, remove the pot from the heat and blend using a stick blender or other blender.
  12. Strain the soup through a medium grade strainer, pushing it through with a spoon (this step is optional but it will make a smoother soup).
  13. Return the soup to the pot and place it over a low flame.
  14. Taste the soup for cheese strength and add more if desired (I added all the 125 grams/ 4 ½ oz).
  15. Taste the soup for seasoning and adjust as desired.
  16. Optionally garnish with some crumbled cheese if you have some left. Enjoy!
  17. Note: The recipe serves 6 as a first course, or 4 as a main.

Notes