Broccoli and stilton soup is an old school British classic soup, classic flavours scream through in this indulgent & delicious winter warmer.
Broccoli Soup with Blue Cheese.
Let’s kick off October (how the hell did that happen) with a proper autumnal soup.
Regular readers will know that I have more than a slight fondness for soup. I don’t care what time of year it is soups and broths are always part of my food year.
In the summer will be rocking maybe something like this tomato consomme.
This cream of broccoli and stilton soup definitely falls into that creamy catergory!
It categorically shuns all skinny labels, it contains cheese and cream and butter and it is fabulous for it “dahling”.
Broccoli is in full season now, incredibly tasty and it’s earthiness works perfectly with Stilton cheese.
It is a wonderfully warming and simple soup that is all fixed and done in half an hour.
What is Stilton Cheese?
I have no idea whether Stilton Cheese is available in the US where a huge number of my readers are.
So for you guys, Stilton is a Strong British Blue Cheese dating back to the 18th century.
Those that dislike strong blue cheese will claim that it also stinks like it dates back to the 18th century.
It is however tasty as hell when used in ‘appropriate amounts’. But it can quickly overpower everything you put it with, just like all blue cheeses really.
If you cannot get your hands on Stilton give it a try with another blue cheese like Gorgonzola cheese, Fourme d’Ambert or Roquefort.
You will need to add the cheese and taste to get the right levels if you are using a sub.
Start at maybe 75g stir in the cheese and then have a taste adding in 25g amounts until you get a flavour you are happy with.
Like all cooking, you are in control and your palate is the only one that matters.
Sometimes a beautifully indulgent, velvety soup is exactly what is called for and for that cheese, cream and butter are required just like this this cream of mushroom soup!
Anything without them is an impostor and thou shalt not worship false idols! I’m sure I have read that somewhere, can’t remember where though.
There is just something warming and comforting about a thick and wonderful creamed soup.
Sure they contain more calories, but they also tend to satiate hunger more, meaning you eat less… Right? Yeah right!
Life, however, is not meant to be all about watching your waist! If it was we would all be pious folk eating tablets providing us with the nutrition we need.
If you were that type of person you would not be here!
Rich, indulgent and creamy are the defining factors of this easy broccoli and stilton soup... Oh yeah and quick too, it cooks in just 30 minutes!
- 300 g (2 Cups) Broccoli
- 100 g Onion (2/3 Cup)
- 1 Stick Celery
- 30 g (2 Tbsp) Butter
- 2 Cloves Garlic
- 1 Tsp Dried Thyme
- 500 ml (2 Cups) Vegetable Stock
- 100 g (1 Cup) Stilton Cheese, Crumbled
- 125 ml (1/2 Cup) Double Cream aka Heavy cream
- Salt to taste
- Pepper to taste
- Olive Oil to garnish
- Double Cream to garnish
- Cut the broccoli into a 2-3cm florets.
- Chop the onion and celery into 7-10mm dice.
- Slice the garlic as finely as you can.
- Melt the butter in a pan over a medium heat and cook the onion, celery and garlic for 5 minutes without colouring.
- Stir in the dried thyme before adding in the vegetable stock and bringing to a boil.
- When boiling add the broccoli and reduce to a simmer, put on a lid and cook until soft. This will take around 15 minutes.
- Add to a blender or blend with a stick blender.
- Return to a low heat and stir in the stilton cheese.
- Be careful not to bring to a boil, have a taste and add salt and pepper as required.
- Serve hot with a little drizzle of cream and some olive oil and of course some crunchy bread.
This will serve 4 as a light lunch or starter or 2 as a gut busting winter warmer.
Amount Per Serving: Calories: 357Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 877mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 9g