Broccoli and Stilton Soup

Posted 26 January 2011 by

Carrying on this month’s soup theme, we have broccoli and Stilton soup. Of course you can use any blue cheese you like, or omit it altogether for a milder soup. The amount of Stilton in this recipe though is not overwhelming and it by no means overpowers the other flavours. If you really like blue cheese, crumble a bit more on top to serve.

Bowl of blended broccoli and stilton soup


  • I large potato (finely chopped)
  • 1 large onion (finely chopped)
  • 1 head of broccoli (roughly chopped)
  • 1 l vegetable stock
  • small amount of butter
  • 70 g Stilton (or any blue cheese)
  • salt and pepper

Melt the butter in a large pan and add the onions. Fry the onions gently until they are soft but not coloured. Pour in the stock, with the potato and simmer until the potato is tender. Add the broccoli and cook until it is tender.

Broccoli and potato cooking in vegetable stock to make broccoli and stilton soup

Crumble in the Stilton and let it melt. Blend the soup if you want it smooth and put it back on the heat. Serve with a little more Stilton sprinkled on top for a more intense blue cheese flavour.

This recipe was adapted from BBC Good Food.

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