Broccoli and Stilton Soup

Name: Broccoli and Stilton Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: English
Ingredients: 12 oz broccoli; 2 Tbsp butter; 1 onion, chopped; 1 leek, white only, chopped; 1 small potato, cut into chunks; 2 c chicken stock; 1 c milk; 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

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By Carolyn Haas
@Linky1

From Soups and Starters by Fraser. Sounds interesting!

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

12 oz

broccoli
2 Tbsp

butter
1

onion, chopped
1

leek, white only, chopped
1 small

potato, cut into chunks
2 c

chicken stock
1 c

milk
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
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How to Make Broccoli and Stilton Soup

Step-by-Step

Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.
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.
Whisk with immersion blender until smooth. (or use food processor)
Add milk, cream and seasoning. Reheat gently. Add Stilton at last minute, stirring until it melts. Do not boil. Taste if salt is needed.
For garnish - blanch reserved broccoli. Cut them into thin vertical slices. Garnish each bowl with a few slices and a grinding of black pepper