BROCCOLI AND STILTON SOUP RECIPE
- 350 g broccoli
- 1 l boiling water
- 1 organic vegetable stock cube we like Kallo
- 220 g stilton keep a little bit on the side to decorate
- 2 tbs olive oil
- 1 onion finely chopped
- 3 cloves of garlic finely chopped
- 1 slice of fresh ginger finely chopped
- ¼ tsp nutmeg
- Cut the broccoli head into small florets and chop the stalks into small cubes.
- Dissolve the stock cube in 1 l of boiling water.
- Crumble the cheese.
- Heat up the oil in the pot and fry the onion until soft.
- When the onion starts browning add the finely chopped ginger, garlic and broccoli stalks and fry for another minute.
- Pour in the stock and boil on medium heat for 5 minutes.
- Add the remaining broccoli florets into the boiling soup and cook for 3 more minutes. (I always make sure not to overcook the broccoli as it loses its nice fresh green colour and become too mushy.
- Turn the heat down a bit and stir in stilton and nutmeg. Stir for a minute to help the cheese dissolve.
- Blend the soup in the stand mixer or use a hand blender.
- Once the soup is smooth I put it back to a gentle heat and season with salt if needed. (Don’t season with salt until the soup is blended. It’s easy to over season the soup as stilton releases lots of salt.)
- Decorate with fried softened onion, a pinch of ground pepper and crumble some cheese over the top.
About the recipe
I think we all do the same. First, we buy lots of cheese and crackers for the festive season as cheese is great and convenient party food that doesn’t require any preparation except for cutting. Of course, we buy too much and in the end, we don’t eat it all. The date on our leftover stilton was getting closer to the expiry time so I decided to find a way how to use it. From all the different recipes, it was a broccoli and stilton soup that caught my eye.
I got the inspiration for my recipe from the Guardian’s article How to make the perfect broccoli and stilton soup. They tested a few different recipes, rounded all up and presented their favourite combination.
Although, I didn’t use milk in my recipe. I think the soup doesn’t need it unless the taste of stilton cheese is too strong for you or your children. In that case, you can dilute the soup with some milk to soften the rich Silton taste.
I kept the soup rich and even though I was a bit sceptical to offer it to my kids at first, they loved the taste of it after all. We all agreed that this winter soup has its place in our recipe collection. It is smooth and velvety, completely gluten-free and vegetarian-friendly. If you are like us and love Stilton cheese and you are not afraid of strong flavours, this soup is must try.