Stilton and Broccoli Soup Recipe
Impress your friends and family with this classy Stilton and Broccoli Soup recipe. The tang of the stilton cheese brings out the very best flavour of the broccoli.
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|6 medium broccoli florets (approx 200g)
|1 medium potato
|1 medium onion
|55g / 2oz Stilton cheese
|420ml ¾ pint chicken (or veg) stock
|275ml ½ pint milk
|25g / 1oz butter or 2 tablespoon olive oil
|1 tablespoon plain flour
|½ tablespoon double cream
|Salt and pepper
PREPARATION: 10 minutes
COOKING: 55 minutes
: Very easy
SERVINGS: Two to three
: A large frying pan, food blender (optional).
Peel and finely chop the onion.
Peel and chop the potatoes into chunks.
Roughly chop up the broccoli.
Some of the ingredients for Stilton and Broccoli Soup
COOK'S NOTES FOR YOUR STILTON AND BROCCOLI SOUP
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.
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.
Recipe by David Marks.
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. 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 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.
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 on a low
heat or under the grill to warm them up slightly.
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.
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.