• 4servings
  • 35minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp rapeseed oil

  2. 1 onion , finely chopped

  3. 1 stick celery , sliced

  4. 1 leek , sliced

  5. 1 medium potato , diced

  6. 1 knob butter

  7. 1l low salt or homemade chicken or vegetable stock

  8. 1 head broccoli , roughly chopped

  9. 140g Stilton , or other blue cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 - 15 minutes until all the vegetables are soft.

  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

  5. DINNER PARTY TIP Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.


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