Broccoli and Stilton Soup

By Master Chef on January 21st, 2016 · In Baked Goods, Biscuits and Muffins, Cheeses, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

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

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Author: Epicurus.com Kitchens

Recipe type: Soups and Stews

Cuisine: British

Serves: 4

Ingredients

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

Garnish

8 to 12 broccoli florets, steamed to emerald green color
4 teaspoons Stilton, crumbled

Instructions

Place the broccoli in a large saucepan with the leeks and potatoes.
Add the stock and bring to the boil.
Reduce the heat, cover and simmer for 20 minutes.
Blend the soup in a food processor or blender in batches, and return the soup to a clean saucepan. Reheat gently.
Add the Stilton and heat, stirring, until the cheese dissolves.
Season to taste and ladle into four warmed bowls.
Garnish with small steamed broccoli florets and 1 teaspoon crumbled Stilton.

Notes

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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