Description
A rich and creamy British-style broccoli and Stilton soup that combines tender broccoli florets with the sharp, tangy flavor of crumbled Stilton cheese. This comforting soup is perfect for a cozy meal, blending sautéed aromatics with a smooth, cheesy finish, garnished optionally with crunchy croutons.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium leek, sliced and rinsed
- 1 large head of broccoli (about 1½ lbs), chopped into florets and stalks
- 4 cups vegetable broth
- ½ cup whole milk or cream
- 5 oz Stilton cheese, crumbled
- Salt and black pepper to taste
Optional Garnish
- Croutons
- Extra Stilton cheese crumbles
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced leek, sautéing for 5 to 7 minutes until softened and fragrant but not browned.
- Cook Broccoli: Add the chopped broccoli florets and stalks to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 12 to 15 minutes until the broccoli is very tender.
- Blend Soup: Remove the pot from heat and blend the soup until smooth. Use an immersion blender directly in the pot or carefully blend in batches using a standard blender.
- Add Dairy and Cheese: Return the blended soup to low heat. Stir in the whole milk or cream and crumbled Stilton cheese. Continue stirring gently until the cheese melts completely and the soup becomes creamy.
- Season and Serve: Season the soup with salt and black pepper to taste. Serve hot, garnished with optional croutons or extra Stilton cheese crumbles if desired.
Notes
- For a stronger, more intense cheese flavor, increase the amount of Stilton cheese.
- Frozen broccoli can be used as a convenient alternative to fresh broccoli.
- This soup keeps well refrigerated for up to 4 days and can be frozen for up to 2 months for longer storage.
