Broccoli and Stilton soup
Background
Broccoli and Stilton soup is a well-loved British soup, so there are many recipes for it. This version has no cream or butter in it, so it’s slightly more healthy - and it can be served to those with dairy-intolerance by not adding and scattering the cheese on top on their portions. It’s a perfect dish for dinner parties all year around (although it’s particularly popular during the Christmas festivities).
Ingredients
- 1 large onion
- 1 big potato
- 1 litre vegetable soup
- 450g broccoli
- 100g Stilton
- Nutmeg (optional)
- oil for cooking
Instructions
- Heat a Tbspful of oil in a saucepan. Finely chop the onion and soften in the oil for about 5 minutes.
- Meanwhile, peel and the potatoes, then add the onions.
- Pour in the stock, bring to the boil and cook for about 10 minutes.
- Meanwhile, roughly cut the broccoli (including stem). When the potatoes are tender but not cooked through yet, add the broccoli to the soup and cook for 5 minutes.
- Turn off the heat and liquidise or blend the soup until smooth.
- Add half of the cheese and blend again.
- Serve with some grated nutmeg and the remaining cheese crumbled on top.
Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Seasonal - Soup - Starter
- Cuisines: - British
- Occasions: - Anniversaries - Bonfire Night - Christmas - Dinner Party - New Year
- Ingredients: - Dairy - Greens & Salads
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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