Author: ASUDs9oviB4
This is such a delicious and warming soup for a cold day and is a truly British soup. If you can’t get Stilton then you can substitute with other strong-flavoured creamy cheeses.
- 1 head of broccoli cut into florets (about 300 g / 11 oz)
- 1 medium onion, chopped
- 1 medium potato, chopped
- 1 small leek, sliced
- 120 g (4 oz) Stilton cheese, crumbled
- 600 ml (20 fl oz) vegetable stock
- 300 ml (10 fl oz) milk
- 3 tbsp cream or crème fraiche
- 2 tbsp butter
- Salt
- Pepper
- Melt the butter in a pan and sweat the onion and leek over a gentle heat until they become soft and translucent – about 5-8 minutes.
- Add in the potatoes, broccoli and stock. Bring to the boil, cover and simmer for 20 minutes.
- Allow to cool slightly and purée the soup either in a food processor or using a hand blender.
- Pass the soup through a sieve to ensure no large pieces of vegetable remains. Use a spoon to help it through the sieve if necessary.
- Return the soup to a clean pan. Add in the milk and cream, season with salt and pepper, and bring to the boil.
- Once the soup comes to the boil turn off the heat, add in the Stilton and stir until the cheese melts. Serve!
Calories: 374 Fat: 21.3 Sugar: 10.2 Fiber: 4.2 Protein: 17.0 Cholesterol: 57.5
Cheeses such as Bleu d’Auvergne, Roquefort or Gorgonzola also work well for this soup. Check for their veggie-friendliness if that is important to you!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/broccoli-stilton-soup
3.2.1596