Posted in: How To
National Soup Month- Broccoli and Stilton Soup RecipeWe are kicking off 2018 by celebrating national soup month. We will be posting our favorite soup recipes weekly throughout January! Starting off with a Broccoli and Stilton soup recipe! Broccoli and Stilton soup Ingredients 2 tbsp rapeseed oil 1 onion, finely chopped 1 stick celery, sliced 1 leek, sliced 1 medium potato, diced 1 knob butter 1l low salt or homemade chicken or vegetable stock 1 head broccoli, roughly chopped 140g Stilton, or other blue cheese, crumbled Method
- 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.
- Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
- Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
- Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a soup maker and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.