Broccoli & Stilton Soup
50 Min
340
4
Bit Tricky
Ingredients : 


  • 30 ml of Rapeseed Oil
  • 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 ofPepper to Season
50 ml of single cream (Optional) 


     ' If you are looking for a soup that is packed full of flavour then this Broccoli & Stilton is for you. '

I love soup for its versatility and that familiar  feeling it gives you on a cold winters evening. Soup is also a great way to use up leftovers.... 

 

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Method : 
  1.  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.
  2. Add the Celery and the Butter, cover and cook for a further 5 minutes.
  3. Make up 1.2 litres of vegetable stock using either two veg stock cubes or 1 tablespoon of vegetable bouillon.
  4. Cut up the Broccoli so that the stalk is chopped into chunks and the head into rough florets.
  5. Remove the lid from the pot then add the Vegetable Stock and the Broccoli Stalk. Mix the pot up with a wooden spoon then cover and simmer for 10 - 20 minutes so that the veg is soft.
  6. Add the rest of the Broccoli then continue cooking for 5 -10 minutes.
  7. When the broccoli is cooked crumble in the Stilton Cheese and simmer until the cheese has melted.
  8. Season with Black Pepper
  9. Remove the soup from the heat and allow it to cool down for 20 minutes.
  10. Put the soup into a food processor (in two parts if you need to)
  11. Process the soup so that the soup is smooth.
  12. If you are using the cream add it now to the food processor.
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