Broccoli & Stilton soup
Stilton's peppery, mineral tang transforms humble broccoli into something unexpectedly sophisticated. This British classic relies on a technique rarely seen in modern kitchens: the vegetables are sweated slowly in rapeseed oil before stock arrives, coaxing out their sweetness without browning. That gentle approach creates a soup with real depth, where the cheese melts into a creamy finish that tastes less like cheese sauce and more like the vegetables finally revealing their true character.
Instructions
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.
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.
Pour in the stock and add any chunky bits of broccoli stalk.
Cook for 10 – 15 minutes until all the vegetables are soft.
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..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
