Broccoli and Stilton Soup is a British classic perfect for a cold weather. Substitute crumbled Bleu Cheese for Stilton and enjoy this rich potage with croutons. Wonderful with simple crackers or warm, buttery Southern biscuits. Serve with a crisp, fruity white wine like Reisling or a Chardonnay.

Broccoli and Stilton Soup

Broccoli and Stilton Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: British
Serves: 4
  • 1 pound broccoli, broken into florets
  • 8 ounces leeks, sliced
  • 8 ounces potatoes, peeled and diced
  • 2 pints vegetable stock
  • 1 3/4 ounces blue Stilton, crumbled
  • salt and freshly ground black pepper
  • 8 to 12 broccoli florets, steamed to emerald green color
  • 4 teaspoons Stilton, crumbled
  1. Place the broccoli in a large saucepan with the leeks and potatoes.
  2. Add the stock and bring to the boil.
  3. Reduce the heat, cover and simmer for 20 minutes.
  4. Blend the soup in a food processor or blender in batches, and return the soup to a clean saucepan. Reheat gently.
  5. Add the Stilton and heat, stirring, until the cheese dissolves.
  6. Season to taste and ladle into four warmed bowls.
  7. Garnish with small steamed broccoli florets and 1 teaspoon crumbled Stilton.
Though you might not be able to find Stilton cheese in your neighborhood grocery, you can still make this dish by substituting a good quality Bleu Cheese or Roquefort. If you make this change, taste the soup before adding salt.


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