BROCCOLI AND STILTON SOUP
I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4 as a main, 8 as a starter
Number Of Ingredients 8
Steps:
- Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste. Scatter with a confetti of red chilli dice on serving, if you feel like it.
BROCCOLI AND STILTON SOUP
Delicious with the salty tang of Stilton. Serve with fresh baguette.
Provided by Ann Maksymiw
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.7 g, Cholesterol 14 mg, Fat 8.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 3.9 g, Sodium 297.2 mg, Sugar 3.2 g
SOUP MAKER BROCCOLI AND STILTON SOUP
Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Put all the ingredients into the soup maker, except the stilton, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
BROCCOLI AND STILTON CHEESE SOUP
A classic winner, even those who don't really like blue cheese or indeed broccoli are normally won over by this one. Use Danish blue or Gorgonzola or whatever you cheese you have in. Stilton works best though, so try to stick with that. For those who really despise blue cheese, I'm sure white Stilton would work well too. The bay leaf and lemon juice are not essential but I find they heighten the taste slightly
Provided by robd16
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put the stock into a large pan and bring to the boil.
- Separate the stem of broccoli from the tender florets.
- Chop as much of the stem as you can and boil for 2-3 minutes along with the onion before adding the florets.
- Lower the heat to medium and cook for 8 minutes, put a lid on the pan but leave a gap.
- Remove from the heat, remove the bay leaf, add the cheese and blend until smooth using a hand or jug blender.
- Add the salt, pepper and lemon juice, taste and adjust seasoning if necessary and serve with a nice bit of bread.
BROCCOLI AND STILTON CHEESE SOUP
For vegans: replace the blue cheese with vegan cheese.
Provided by Ramona's Cuisine -
Categories Vegetable Soup
Time 30m
Number Of Ingredients 10
Steps:
- 1. Place a cooking pot on high heat. Add the water and allow it to boil.
- 2. When water starts boiling, add salt, stock cubes, cayenne pepper and the roughly chopped leek, onion, celery, potato and the broccoli stalks. Leave the florets aside for now.
- 3. Cover and boil for 15-20 minutes on medium heat until veggies are nice and soft.
- 4. Remove the lid, add the broccoli florets and cook for another 5 minutes.
- 5. Add the cheese in and either transfer the soup to a blender or blend it with an electric hand blender.
- 6. Season with some cayenne pepper and salt if needed and serve.
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