broccoli and stilton soup

marmalize

what can i replace the double cream with in my broccoli and stilton soup....can't keep buying cream just for the drop i use(although it does make it delish)..and calorific!


could i freeze the cream in portions?(i think it has to be whipped to freeze succesfully...is that right?)

jackieglasgow

you don't need to whip double cream, have you tried cream cheese in the soup, its also really good

marmalize

ooo...cream cheese like 'philly'...that would be fab as i could use the low fat version...never thought of that...you are a star!!

LittleLauz

Mmm this soup sounds yummy...
don't want to sound cheeky but, Any chance you could post a recipe, pretty please?
I had this once at resteraunt and it was delicious, I'd love to be able to recreate something similar!

adelight

Don't bother with the cream? I don't use cream in it and it's still delicious. I have a batch in the fridge right now which i actually left the stilton out of, I find it reheats a bit weird with it in, which I'll add it to when I want to eat it. I know that's not practical for freezing but you won't notice the lack of cream Or just add a blob of philly or whatever you have in the fridge.

BitterAndTwisted

Steam some broccoli until soft. Put it in a pan with about a pint of stock made 50/50 with the water in the bottom of the steamer-pan and milk. Whizz it with a hand-blender, Add some crumbled stilton and heat it until the cheese melts. Season to taste. Stir in a spoonful of cream or creme fraiche to serve, or if you have none it's fine without. That's it.

Just_Plain_Jane

I make mine with milk from a roux, in the same way as cheese sauce. To save a few bob I used made-up dried milk. It turns out creamy enough, I think if I added cream it might be too rich.

adelight

BitterAndTwisted wrote: »

Steam some broccoli until soft. Put it in a pan with about a pint of stock made 50/50 with the water in the bottom of the steamer-pan and milk. Whizz it with a hand-blender, Add some crumbled stilton and heat it until the cheese melts. Season to taste. Stir in a spoonful of cream or creme fraiche to serve, or if you have none it's fine without. That's it.

I don't use milk in mine, never thought of that. I do it to use up the broccoli stalk as I don't like eating the whole stalk normally.

BitterAndTwisted

I use milk in mine because I never have enough money to buy cream (unemployed), so it's a kind of OS substitute. If I did have some spare cash I'd be chucking double-cream about like nobody's business

sandraroffey

i make mine with just the broccoli stalk. cut it up small, put in the pan with onion and stock. blitz when soft. add a little milk (or cream). put the crumbled stilton on the top when serving. serve with crusy bread.

lucylema

Hi,

Hope everyones well!

I have brocoli sitting in the fridge and needs eating up. I thought about broc and stilton soup and have bought some blue stilton and think i will make soup.. this is where you lovely lot come in... help please....

anyone with a tried and tested recipe please?