Broccoli and Stilton Soup

Broccoli And Stilton Soup Recipe

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Carolyn Haas


From Soups and Starters by Fraser. Sounds interesting!


★★★★★ 2 votes

15 Min
25 Min
Stove Top


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12 oz
2 Tbsp
onion, chopped
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


  • 1Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.
  • 2Melt 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.
  • 3Whisk with immersion blender until smooth. (or use food processor)
  • 4Add milk, cream and seasoning. Reheat gently. Add Stilton at last minute, stirring until it melts. Do not boil. Taste if salt is needed.
  • 5For 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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