British · Starter
Broccoli & Stilton soup
A creamy British soup combining tender broccoli with chunks of tangy Stilton cheese for a rich, satisfying bowl. This warming soup features perfectly cooked vegetables in a luxurious cheese-infused broth with a hint of blue cheese sharpness.
The Method
Instructions
Start by heating the rapeseed oil in a large saucepan over medium heat. Once the oil is warm and shimmering, add the chopped onions. Let them cook gently, stirring occasionally, until they become soft and translucent. If you notice the onions starting to stick to the pan or brown too quickly, just add a small splash of water to keep them from catching. This slow cooking process will bring out their natural sweetness and create a lovely base for our soup.
Next, toss in the diced celery, leek, and potato along with a generous knob of butter. Stir everything together until the butter melts and coats all the veggies, giving them a delicious, silky sheen. Then, pop a lid on the saucepan to trap the steam and let the vegetables sweat for about 5 minutes. This step is key for softening the veggies gently and concentrating the flavors, so be patient here. After 5 minutes, remove the lid and get ready for the next step.
Now it's time to pour in the vegetable stock. Add in any chunky bits of broccoli stalk that you might have; they add great texture and flavor so don't toss them out! Bring everything to a gentle simmer and let it cook for around 10 to 15 minutes, or until all the vegetables are beautifully soft and tender. You can test by poking a potato piece with a fork , it should slide right in without resistance.
Once those veggies are softened, add the remaining broccoli florets to the pot and cook for another 5 minutes. This will keep the broccoli nice and vibrant in color while making sure it's tender but not mushy. When the broccoli is ready, carefully transfer the soup in batches to a blender. Blitz it until smooth and creamy; don't rush this part because getting the texture just right makes all the difference.
Finally, stir in the crumbled Stilton cheese. You want to leave a few lumps so you get those wonderful pockets of tangy, creamy cheese in each spoonful. Give the soup a good stir to combine everything, then taste and season with freshly ground black pepper to your liking. Serve it up warm, and enjoy the comforting blend of flavors in every delicious bowl!
Next, toss in the diced celery, leek, and potato along with a generous knob of butter. Stir everything together until the butter melts and coats all the veggies, giving them a delicious, silky sheen. Then, pop a lid on the saucepan to trap the steam and let the vegetables sweat for about 5 minutes. This step is key for softening the veggies gently and concentrating the flavors, so be patient here. After 5 minutes, remove the lid and get ready for the next step.
Now it's time to pour in the vegetable stock. Add in any chunky bits of broccoli stalk that you might have; they add great texture and flavor so don't toss them out! Bring everything to a gentle simmer and let it cook for around 10 to 15 minutes, or until all the vegetables are beautifully soft and tender. You can test by poking a potato piece with a fork , it should slide right in without resistance.
Once those veggies are softened, add the remaining broccoli florets to the pot and cook for another 5 minutes. This will keep the broccoli nice and vibrant in color while making sure it's tender but not mushy. When the broccoli is ready, carefully transfer the soup in batches to a blender. Blitz it until smooth and creamy; don't rush this part because getting the texture just right makes all the difference.
Finally, stir in the crumbled Stilton cheese. You want to leave a few lumps so you get those wonderful pockets of tangy, creamy cheese in each spoonful. Give the soup a good stir to combine everything, then taste and season with freshly ground black pepper to your liking. Serve it up warm, and enjoy the comforting blend of flavors in every delicious bowl!
Pairs Well With
