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Broccoli and Stilton soup

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).
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 1 big potato
  • 1 litre vegetable soup
  • 450 g broccoli
  • 100 g Stilton
  • Nutmeg optional
  • oil for cooking

Method
 

  1. Heat a Tbspful of oil in a saucepan. Finely chop the onion and soften in the oil for about 5 minutes.
  2. Meanwhile, peel and the potatoes, then add the onions.
  3. Pour in the stock, bring to the boil and cook for about 10 minutes.
  4. 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.
  5. Turn off the heat and liquidise or blend the soup until smooth.
  6. Add half of the cheese and blend again.
  7. Serve with some grated nutmeg and the remaining cheese crumbled on top.