Broccoli and Stilton Soup Recipe

Who can resist a bowl of broccoli and Stilton soup? With its fresh flavours and rich Stilton punch it’s a firm favourite across the U.K.

It’s quick and easy to prepare, and always a welcome crowd-pleaser with my family. I love placing a small slice of buttered toasted French bread on top for serving, like an extra-large crouton. It soaks up the soup and adds a satisfying layer of texture.

If you do this, be sure to provide a side plate so people can fish out the bread and enjoy it if that’s what they fancy.

You can also add a bowl of toasted French bread slices on the table for anyone who wants extras.  

Ingredients

350g Broccoli florets – cut both the florets and stalks into small pieces

400ml Chicken stock

25g Butter

2 shallots finely chopped

50g Stilton

100ml Double cream

Salt and pepper

For the topping

4 slices of French bread for croutons

Method

Ø  Place the pieces of broccoli into a glass bowl and pour over the chicken stock  

Ø  Cover the bowl with clingfilm and cook on full power for four minutes or until tender  

Ø  Meanwhile, heat your frying pan and then add the butter. When it starts to bubble add the shallots and cook on medium heat for two minutes  

Ø  Place your broccoli and stock in a food processor. Add the fried shallots, stilton and cream and blend until smooth.  

Ø  Transfer the mixture to a pan and gently simmer.

Ø  Meanwhile, toast the French bread lightly until golden brown

Ø  Transfer the soup to warm bowls, top with a slice of French bread in each

Enjoy!

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