Baby, it’s cold outside but this soup is a real winter warmer! It’s also simplicity itself and is absolutely lovely, exuding the deep, rich flavours of the Stilton which are beautifully foiled by the broccoli – simply lovely and ridiculously simple to make. If you’ve got any leftover Stilton, this is definitely the way to go. I’m going to make sure that we regularly have some leftover Stilton!
What you need…
2 tablespoons rapeseed oil
1 onion, chopped finely
2 sticks celery, sliced
1 leek, sliced
2 medium potatoes, diced
1 knob butter
1 litre boiling water from the kettle
2 x chicken stockpots (I use Knorr)
1 head broccoli, roughly chopped
140g Stilton, roughly chopped
Sea salt and black pepper
What to do…
Heat the rapeseed oil in a large saucepan over a moderate heat. Add the onions and cook until soft. Add the celery, leek, potato and a knob of butter; stir everything together until the butter has melted. Pop on the lid and let the lot sweat for 5 minutes.
In a jug, use a balloon whisk to dissolve the chicken stock pots into the boiling water to create a litre of chicken stock.
Remove the vegetable saucepan lid and pour in the stock and any tough, chunky bits of broccoli stalk. Cook for 10 minutes until all the vegetables are soft.
Add in the rest of the broccoli and cook for another 5 minutes. Tip your soup into a blender and whizz until smooth. Return the soup to your saucepan and add the Stilton, stirring it gently over a low heat until the cheese has melted. Taste, season, taste again and adjust the seasoning if necessary.
Divide between 4 bowls and enjoy this wonderful winter warmer treat of a soup! (Or share between two of you and freeze the rest for another day)
BBC Good Food
Dead easy! I carried on unpacking shopping and sorting out admin whilst it cooked itself!