Broccoli and Stilton Soup

Broccoli And Stilton Soup

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Carolyn Haas


From Soups and Starters by Fraser. Sounds interesting!


★★★★★ 2 votes

15 Min
25 Min
Stove Top


  • 12 oz
  • 2 Tbsp
  • 1
    onion, chopped
  • 1
    leek, white only, chopped
  • 1 small
    potato, cut into chunks
  • 2 c
    chicken stock
  • 1 c
  • 3 Tbsp
    double cream (will probably have to substitute whipping or heavy cream in the us!)
  • 4 oz
    stilton cheese, rind removed, crumbled
  • ·
    salt and pepper

How to Make Broccoli and Stilton Soup


  1. Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.
  2. Melt butter. Cook onion and leek until soft, but not colored. Add broccoli and potato. Pour in stock. Cover and simmer for 15-20 minutes until veggies are tender.
  3. Whisk with immersion blender until smooth. (or use food processor)
  4. Add milk, cream and seasoning. Reheat gently. Add Stilton at last minute, stirring until it melts. Do not boil. Taste if salt is needed.
  5. For garnish - blanch reserved broccoli. Cut them into thin vertical slices. Garnish each bowl with a few slices and a grinding of black pepper

Printable Recipe Card

About Broccoli and Stilton Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: English

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