Broccolis & Stilton Soup
Ingredients
400 g Broccolis
1 Onion (yellow)
1 Garlic clove
1 Potatoes
700 ml Vegetable stock
150 g Stilton cheese
1 tbsp Olive oil
Creme fraiche (optional)
Salt
Black pepper
Instructions
- Chop the broccoli into florets, dice the potato, and finely chop the onion and garlic.
- In a large saucepan, heat the olive oil (or butter) over medium heat. Add the onion and garlic, and cook for 3–4 minutes until soft and fragrant.
- Add the chopped broccoli and diced potato to the pan. Pour in the stock and bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the vegetables are tender.
- Use a hand blender (or transfer to a blender) to puree the soup until smooth and creamy.
- Return the soup to low heat and stir in the crumbled Stilton cheese. Mix until fully melted and creamy. Adjust seasoning with salt and pepper.
- Serve hot, with a drizzle of cream or a sprinkle of extra Stilton on top. Enjoy with crusty bread.
Notes
FAQs
Can I use a different blue cheese instead of Stilton?
You can, but the character will change. Stilton has a specific creamy, pungent, yet balanced flavour. A strong Roquefort will be saltier and sharper. A milder Danish blue or Gorgonzola Dolce will be less pronounced. The soup is designed for Stilton’s unique profile.
Do I have to use potato? What’s its purpose?
The potato is a natural, gluten-free thickener that creates a velvety body and smooth mouthfeel without masking the broccoli and cheese flavours. You can omit it for a thinner soup, or substitute with a small, peeled chopped apple for a hint of sweetness.
My soup turned out a murky green colour. How can I keep it bright?
The key is to avoid overcooking the broccoli. Simmer just until tender, then blend immediately. Do not let it sit boiling. Also, blending for too long can incorporate air and dull the colour. A vibrant green soup is a sign of perfect timing.
Can I make this soup ahead of time?
Yes, but with one caveat: add the Stilton only when reheating to serve. The broccoli base can be made, cooled, and refrigerated for 2-3 days. Reheat gently, then stir in the cheese until melted. Reheating cheese soup from cold can cause it to separate.
Is the crème fraîche necessary?
No, it’s an optional garnish for extra richness and a slight tang. The soup is already creamy from the melted Stilton and potato. A swirl looks beautiful and adds a nice contrast. A dollop of plain yogurt or a drizzle of good olive oil are also excellent finishes.
Can I freeze this soup?
It is not recommended. Cream-based and cheese-based soups often separate and become grainy when thawed and reheated. The texture will suffer significantly. This is best enjoyed fresh or kept for a couple of days in the fridge.
My soup is too thick. How can I thin it?
After blending and adding the cheese, simply stir in a little more vegetable stock, water, or milk until you reach your preferred consistency. Reheat gently without boiling.
What’s the best way to blend the soup?
An immersion (stick) blender is easiest for pureeing directly in the pot. If using a countertop blender, fill it only halfway, ensure the lid is secure, and cover it with a tea towel to avoid steam explosions. Blend in batches if necessary.
What should I serve with it?
Crusty bread or a warm, buttered roll is non-negotiable for dipping. For a more substantial meal, add a side salad or serve with a hearty sandwich. A classic pairing is a slice of warm, crusty bread topped with pear and walnuts.
Can I use broccoli stalks as well as florets?
Absolutely, and you should. They add great flavour and reduce waste. Just peel the tough outer layer of the stalk with a vegetable peeler, then chop the tender core. Add it with the florets.
Throw in your flavor