Stilton & Broccoli Soup
So we're midway through January and we still have a huge hunk of stilton in our fridge. Mr K and I are pretty big on cheese, but even we have had too many cheese and wine dinners over Christmas. It was time to find another use for this cheese before it grew legs and walked off itself.
So, I made broccoli and stilton soup, which is ridiculously easy, and even more easy when you use a huge bag of frozen broccoli. My recipe is adapted from Nigella Lawson's. She says there's no point in using fresh, as it doesn't make a difference to the taste.
I just crumble the cheese and sprinkle it over the top of the soup instead of melting the cheese into the soup. I think it just looks nice. It also allows you to serve plain broccoli soup to kiddies (or pregnant friends) and just broccoli and stilton to grown ups.
Stilton & Broccoli Soup: Serve 4 as a main, 6 as a starter:
Time: 10 mins prep + 20 mins cooking
Cost: 68p per serving
Calories: 314 per serving
- 1 large onion
- 1 clove garlic
- 1 teaspoon dried thyme
- 1 large potato (about baking potato size)
- 800g bag frozen broccoli
- 1 litre vegetable stock
- 150g stilton cheese, crumbled or diced
- A little oil for frying
- Salt & pepper to taste
- Crusty bread to serve
- Slice up the onion and fry in a little oil. While the onion is frying, peel and roughly dice up the potato into 2cm pieces.
- Add the diced potato, stock, frozen broccoli, garlic and thyme to the pan. Bring to the boil and simmer for around 20 minutes or until the vegetables are tender. Season to taste but go easy on the salt as stilton cheese is quite salty.
- Blend the soup using a hand blender. Pour into bowls and top with the crumbly stilton.
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