| Stilton and Broccoli Soup Recipe |
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If you're not too keen on plain broccoli but hanker after the health benefits that comes with eating broccoli, then this is a good way to get a couple of portions in one bowl of soup.
KEY POINTS
| Preparation Time: | 5 mins | Cooking Time: | 20 mins |
| How Difficult | Very Easy | Freeze? | No |
| Servings |
2 portions |
INGREDIENTS
For guidance only, use the list of ingredients below.
| Metric Ingredients | Imperial Ingredients |
| 6 medium broccoli florets (approx 200g) | 6 medium broccoli florets (approx 7 oz) |
| 1 medium potato | 1 medium potato |
| 1 medium onion | 1 medium onion |
| 55 g Stilton cheese | 2 oz Stilton cheese |
| 420 ml chicken (or veg) stock | ¾ pint chicken (or veg) stock |
| 275 ml milk | 10 fl oz / ½ pint milk |
| 25 g butter or 2 tablespoon olive oil | 1 oz butter or 2 tablespoon olive oil |
| 1 tablespoon plain flour | 1 tablespoon plain flour |
| 1/2 tablespoon double cream | 1/2 tablespoon double cream |
| Salt and pepper | Salt and pepper |
WHAT SPECIAL KITCHEN EQUIPMENT
This soup can be served either chunky or purée to a cream texture. Both
really tasted lovely, our very marginal preference was the chunky
version. If you want the soup purée you will need a food blender.
CLICK ANY PICTURE BELOW TO ENLARGE
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Peel and finely chop the
onion. Peel and chop the potatoes into chunks. Roughly chop up the
broccoli. Click on the picture to enlarge it and see roughly what size we
chopped the ingredients. Put the olive oil or butter in a frying pan. When heated add the three vegetables and cook for 8 minutes on a low heat. Cover the pan whilst cooking and stir occasionally. |
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Sprinkle in the flour,
stirring at the same time. Continue stirring for a minute or so until the
flour is blended in.
Stir in the chicken stock, cover the frying pan (a plate normally covers if you do not have a matching lid) and simmer (don't let the mixture boil) for 35 minutes. |
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Crumble up the stilton into
small pieces (don't grate it, we tried that without success!) and add it
plus the milk to the frying pan. Stir well. Put the soup bowls into the oven or under the grill to warm them up slightly. |
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Turn the heat up slightly so the mixture is
simmering again (but definitely not boiling). Simmer for five minutes to
allow the stilton to melt. Stir well. Taste the soup and add salt and pepper to
taste.
Finally add the cream and stir the soup for ten seconds to blend it in. If you want to puree the soup, use the food blender now. |
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Serve the soup into warm bowls with a sprig of parsley to
decorate. The soup goes well with brown buttered bread or croutons. The soup will keep overnight in the fridge, so it can be prepared in advance of the meal. Reheat when needed but remember not to let the soup boil. |
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