Classic flavour combinations are front and centre in this classic British Broccoli and Stilton soup.
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. Winter, however, sees the return of creamy soups like my curried roasted parsnip soup or my Jerusalem artichoke soup and meaty soups like my oxtail soup.
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.
This Broccoli soup 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!
- 100 g Shallot, Finely diced
- 35 g Celery, Finely diced
- 25 g Butter
- 2 Cloves Garlic, Finely chopped
- 1 Tsp Dried Thyme
- 300 g Broccoli, Cut into small florets roughly the sames size as each other
- 500 ml Vegetable Stock
- 100 g Stilton Cheese, Crumbled
- 100 ml Double Cream, Heavy cream in the US
- Salt, To taste
- Pepper, To taste
- Olive Oil, To garnish
- Double Cream, To garnish
- Melt the butter in a pan over a medium heat and cook the shallot, 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 depend on the size, I am for around 1.5cm which takes around 15 minutes to cook.
- Now blend the soup.
- Return to a low heat and now stir in the stilton cheese and cream and stir until melted.
- Be careful at this point not to bring to a boil, have a cheeky taste and add salt and pepper as required.
- Serve hot with a little drizzle of cream and some olive oil and of course some crunch bread.
This will serve 4 as a light lunch or starter or 2 as a gut busting winter warmer.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 357 Total Fat: 31g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 78mg Sodium: 877mg Carbohydrates: 14g Fiber: 4g Sugar: 5g Protein: 9g