Broccoli and Stilton Soup Recipe
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!
Servings 4 Servings
Calories 221kcal
Ingredients
- 500 g Broccoli Florets 4-5 Cups
- 1 Small Onion 100g
- 1 Medium Celery Stick 50g
- 35 g Butter 2 tablespoon
- 2 Garlic Cloves
- 24-30 Sage Leaves 10g
- 750 ml Vegetable Stock 3 Cups
- 100 g Stilton Cheese 1 Cup
Instructions
- Cut the broccoli into 2-3cm (¾"-1¼") florets.
- Cut the onion in half, peel it and then cut it into a 5mm (¼") dice.
- Cut the celery into a 5mm (¼") dice.
- Peel the garlic and slice it as finely as you can.
- Melt the butter in a medium-low (20cm or 8") saucepan over a medium heat. Add the onion and celery, then sweat gently for 7-10 minutes without colouring.
- Throw in the garlic and fresh sage and stir for 60 seconds.
- Pour in the vegetable stock and bring it to a boil.
- Add the broccoli and reduce to a simmer, put on a lid and cook until soft. This will take around 12-15 minutes.
- Pour the soup into a blender and blitz until silky smooth.
- Return to a low heat and stir in the Stilton cheese, be careful not to boil because it burns quickly! Cook until the cheese has completely melted.
- Serve hot with a little drizzle of cream.
Nutrition
Serving: 1 | Calories: 221kcal | Carbohydrates: 15g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 931mg | Fiber: 5g | Sugar: 4g
