Soup recipe for 4 people, takes only 35 mins; recipe has rapeseed oil, onion, celery, leek, potato, butter, vegetable stock, broccoli and stilton.
Broccoli & stilton soup
Course: Soup
Servings
4
servings
Prep time
10 mins
Ingredients
- Onion: 1 onion, finely chopped
- Vegetable Stock: 1l low salt or homemade chicken or vegetable stock
- Butter: 1 knob butter
- Broccoli: 1 head broccoli, roughly chopped
- Rapeseed Oil: 2 tbsp rapeseed oil
- Potato: 1 medium potato, diced
- Leek: 1 leek, sliced
- Celery: 1 stick celery, sliced
- Stilton: 140g stilton, or other blue cheese, crumbled
Directions
- Heat 2 tbsp rapeseed oil in a largesaucepanand then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to ablenderand blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
