broccoli and stilton soup

geri1965_2

Chop broccoli, cover with stock and simmer for about 15 mins. Blend. Return to pan, crumble Stilton into it and stir.

Or you can put the Stilton in before blending, you can't really go wrong IMO.

zippychick

there is an older thread which has a recipe or two

ill merge this later
Zip

valerie57

4 spring onions chopped and fried in a little butter or oil. Add 400g broccoli, 400ml of veg or chicken stock. Cook until brocc soft. Whizz with blender or masher. Stir through 40g crumbled stilton. Simple but delicious.
Easy to remember as all in 4s.

kittycat204

the only difference i do, is put a potato in to make it thicker, and you could add some milk/cream to make it a little creamier. plently of black pepper, gorgeous.

Stephen_Leak

I have a pan of this bubbling away on the hob, like a prop from Macbeth ...

BROCCOLI & STILTON SOUP

This is a great way of using up any leftover broccoli. All that is left is the end of the stalk.

Makes 2 x 250ml servings

INGREDIENTS

350g of broccoli, florets and stalk
½ an onion
½ a tablespoon of oil
1 vegetable stock cube
500ml of water
50g of Stilton cheese

METHOD

Cut the end of the broccoli stalk and chop the broccoli into 2cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Add the onion and fry for about 5 minutes until the onion is soft. Stir frequently to stop it sticking.

Add the broccoli, stock cube and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook for another 25 minutes until the broccoli is soft..

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Crumble in the cheese (see below). Stir thoroughly.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use other strongly flavoured cheese.

TIPS

Try to balance the flavours of the broccoli and the cheese. Neither should dominate. Add half the cheese at first, then taste the soup and gradually add as much as is necessary to achieve this.

PipneyJane

Here's mine, lifted from my blog:

Broccoli & Stilton Soup - Serves 4

Ingredients

1 tablespoon of oil or butter
1 medium onion, sliced
1 clove garlic, crushed
200ml dry white wine or cider
800ml stock (or water plus 2 stock cubes)
1 head broccoli plus 1 or 2 stems
150g Stilton or other strong blue cheese, cubed
Pepper to season

Method

1. In a deep saucepan, melt the butter or heat the oil. Stir in the onion and garlic and fry until soft.
2. Meanwhile, cut the broccoli into florets and slice the stems.
3. When the onion is soft, pour over the wine or cider together with stock, then gently add the broccoli. Bring to the boil and simmer for 20 minutes or until the stems are soft.
4. Stir in the cheese and keep stirring while it melts.
5. Using a hand blender, blend until smooth. Alternatively, if you have a food processor or stand-alone blender, carefully ladle the hot soup into the blender and process until smooth, then return to cooking pot or decant into a soup terrine. Do not over process - I once made a soup so smooth and textureless that it was horrible to eat. It had the mouth-feel of water.
6. Season with freshly ground pepper. You won't need salt because the cheese is salty enough.
7. Serve with fresh bread.

Enjoy!

meames_2

I chop up some broc and onion, and add that and some garlic to some veg stock.

simmer for 20 mins, blend, add stilton and cream cheese. add milk to thin to correct consistency.

suki1964

Just made a pan load, well to as far as blending the veg, not added the cheese yet ( just made an individual bowl up for my tea)

Thing is I'm home alone and I've already a fish pie and some prawns to eat up first so need to freeze the soup. Can I freeze it with the cheese added or freeze it as it is? Never made it before and only did so to use up the Christmas Stilton which is in dire need of using up

Thanks

kittycat204

I've made it with cheese and frozen with no problems.