Broccoli & stilton soup


A smooth mixed vegetable soup with blue cheddar that is as useful for an ameliorating supper for what it’s worth for an evening gathering starter.


2 tbsp rapeseed oil

1 onion, finely slashed

1 stick celery, cut

1 leek, cut

1 medium potato, diced

1 knob butter

1l low salt or natively constructed chicken or vegetable stock

1 head broccoli, generally slashed

140g stilton, or other blue cheddar, disintegrated


Warmth 2 tbsp rapeseed oil in a large saucepan and then include 1 finely slashed onion. Cook on medium warmth until delicate. Include a sprinkle of water if the onion begins to get.

Include 1 cut celery stick, 1 cut leek, 1 diced medium potato and a handle of margarine. Mix until softened, at that point spread with a top. Permit to perspire for 5 minutes at that point expel the top.

Pour in 1l of chicken or vegetable stock and include any stout bits of the stalk from 1 head of broccoli. Cook for 10-15 minutes until every one of the vegetables is delicate.

Include the remainder of the generally slashed broccoli and cook for a further 5 minutes.

Cautiously move to a blender and barrage until smooth.

Mix in 140g disintegrated stilton, enabling a couple of irregularities to remain. Season with dark pepper and serve.

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