Broccoli & Stilton Soup
A velvety, comforting soup that pairs tender broccoli with the bold, creamy tang of Stilton cheese. Perfect for a warming lunch or light dinner on a cold day.
Ingredients
-
Stilton Cheeseβ 140 g π§ 147.4 ml π₯ 10 tbsp
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Rapeseed Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Potatoesβ 150 g π₯ 1 pcs
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Butterβ 14 g 1 pcs
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Leekβ 100 g π₯¬ 1 pcs
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Onionβ 150 g π§ 1 pcs
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Vegetable Stockβ 1.01 kg π§ 1 L π₯ 4ΒΌ cup
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Broccoliβ 150 g Β½ pcs
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Celeryβ 80 g 2 pcs
Total nutrition
1205 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 30ml of rapeseed oil in a large saucepan over a medium heat and add the finely chopped onion. Cook until soft, adding a small splash of water if the onion begins to catch.
- Add the celery, sliced leek, diced potato and a knob of butter. Stir until the butter has melted, then cover with a lid and allow the vegetables to sweat for 5 minutes. Remove the lid.
- Pour in 1 litre of hot vegetable stock and add any chunky broccoli stalk pieces. Cook for 10β15 minutes until all the vegetables are tender.
- Add the remaining broccoli florets and cook for a further 5 minutes. Carefully transfer the soup to a blender and blitz until smooth. Stir in 140g of crumbled Stilton, leaving a few small lumps for texture. Season with freshly ground black pepper and serve immediately.
Source:
TheMealDB
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