Broccoli and Stilton Soup
Cowbridge Kitchen
About This Recipe
If you have ever had Stilton Cheese then you will know it has a taste all of its own and that taste is what makes this Broccoli and Stilton soup unique.
So if you are looking for a soup that is packed full of rich flavour and you love Stilton then you are going to love this traditional Broccoli and Stilton soup with its strong flavour and creamy texture.
This soup is best served with a hot buttered crusty bread roll or French Stick.
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Broccoli and Stilton soup has a rich history that reflects the evolution of British cuisine, particularly in the 20th century.
This delightful dish combines the earthy flavors of broccoli with the sharp, creamy notes of Stilton cheese, a classic blue cheese that hails from England.
The origins of the soup can be traced back to the growing popularity of vegetarian dishes in the post-war era, as people began to embrace healthier eating habits. Broccoli, which was introduced to Britain in the 18th century, gained traction as a nutritious vegetable, while Stilton, with its distinct taste, became a staple in many households. The combination of these two ingredients not only showcases the versatility of British produce but also highlights the trend of using local, seasonal ingredients in cooking. Over the years, this soup has evolved, with chefs adding their own twists, such as incorporating herbs or spices, but the fundamental pairing of broccoli and Stilton remains a beloved classic, often served in pubs and restaurants across the UK.
10 mins Prep.
40 Cooking time.
Time
2 cups
Calories: 433
Protein: 2g
Fat: 29g
Carbohydrates: 23g
Fiber: 3.6g
Sugar: 3.5g
Nutrition
Servings
Difficulty
As with most Soup, you can freeze this Broccoli & Stilton Soup.
If you condense it into portions, you can use it straight from the freezer
Cost to make:
£4.42/ $5.99(Est.)
Equipment:
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Cheese Grater,
Food Processor
How to make Broccoli and Stilton Soup
If you can't get Stilton cheese give it a try with another blue cheese like Gorgonzola cheese, Fourme d’Ambert or Roquefort. Not even sure if you can get Stilton Cheese in the USA, if not then try one of the above.
Stilton cheese dates back to the 18th century and it smells that way as well, but used in the correct quantities it gives a powerful flavour and tastes delicious.
Cuisine:Various
ingredients
1 Chopped Stick of Celery
1 Chopped Onion
2 Chopped Spring Onions
25 g of Salted Butter
1.2 litres of Vegetable Stock (Made with 1 Tbsp of Veg Bouillon )
1 Head of Broccoli
140 g Stilton Cheese
1/4 teaspoon of Pepper to Season
50 ml of single cream (Optional)
Cooking Instructions
- Chop up you onions into small pieces and break up the Stilton cheese.
- Heat the oil in a large pot on a stove, then add the onion and spring onion.
- Cook on low for about 5 minutes until the onions are soft.
- Add the Celery and the Butter, cover and cook for a further 5 minutes.
- Make up 1.2 litres of vegetable stock using either two veg stock cubes or 1 tablespoon of vegetable bouillon.
- Cut up the Broccoli so that head is cut into rough florets.(Discard the stalk)
- Remove the lid from the pot then add the Vegetable Stock and the Broccoli heads Mix the pot up with a wooden spoon then cover and simmer for 20 - 30 minutes so that the veg is soft.
- When the broccoli is cooked crumble in the Stilton Cheese and simmer until the cheese has melted.
- Season with Black Pepper
- Remove the soup from the heat and allow it to cool down for 20 minutes.
- Put the soup into a food processor and process the soup so that the soup is smooth.
- If you are using the cream add it now to the food processor.
When this soup is made you could add 50ml of Single cream to give it a richer taste.
