broccoli and stilton soup

Name: Broccoli and Stilton Soup
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: English
Ingredients: 12 ounce(s) broccoli; 2 tablespoon(s) butter; 1 - onion, chopped; 1 - leek, white only, chopped; 1 small potato, cut into chunks; 2 cup(s) chicken stock; 1 cup(s) milk; 3 tablespoon(s) double cream (will probably have to substitute whipping or heavy cream in the us!); 4 ounce(s) stilton cheese, rind removed, crumbled; - salt and pepper

(2 RATINGS)

6 Pinches

Carolyn Haas

Whitewater, WI

Updated on Sep 4, 2015

From Soups and Starters by Fraser. Sounds interesting!

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

12 ounces broccoli
2 tablespoons butter
1 - onion, chopped
1 - leek, white only, chopped
1 small potato, cut into chunks
2 cups chicken stock
1 cup milk
3 tablespoons double cream (will probably have to substitute whipping or heavy cream in the us!)
4 ounces stilton cheese, rind removed, crumbled
- salt and pepper

How To Make broccoli and stilton soup

Step 1

Cut broccoli into florets, discard tough stem (or compost them). Save 4 small florets for garnish.

Step 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.
Step 3

Whisk with immersion blender until smooth. (or use food processor)
Step 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.
Step 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
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