Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Or, warm up wintry days with a pan of this. Inspired by deliciousmagazine.co.uk
Ingredients
Nutrition FactsServings 5
- Amount Per Serving
- Calories 183
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 33mg11%
- Sodium 1058mg45%
- Potassium 364mg11%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 8g16%
- Vitamin A 30%
- Vitamin C 26%
- Vitamin K 72%
- Riboflavin 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Button.
Instructions
Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.
To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.
Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).
Ingredients
Directions
Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.
To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.
Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).
