Broccoli and Stilton Soup

Got a glut of broccoli? OK, I wrote that sentence without irony but bear with me…

Broccoli isn’t at the top of most people’s preferred foods, but adding a tablespoon of butter to it helps a great deal, as does turning into a soup. Use home-made stock and the results improve immeasurably.

Soups are often associated more with winter than spring/summer – but why let tradition stop your enjoyment of warm, savoury deliciousness..?

My husband, incidentally, refers to Stilton as “evil cheese”, and his opinion on broccoli isn’t much higher. Shame, hmm?

Broccoli and Stilton Soup

Servings: 4-6
Time: 20mins
Difficulty: easy
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Broccoli and Stilton Soup

This is a classic soup – rich and satisfying.

2tbsp butter
1 small onion, peeled and diced
2 cloves garlic, crushed
1kg broccoli, chopped (stalk and all)
175g Stilton cheese, crumbled
1 litre fresh chicken stock
1tsp dried Italian herbs
Salt and freshly-ground black pepper

Melt the butter in a large stockpot/saucepan. Add the onion and fry gently until translucent. Add the crushed garlic and the broccoli and mix well.

Shake in the tsp of herbs and add the fresh chicken stock. Bring to a simmer, cover the saucepan and cook for five minutes until the broccoli is soft. Add the crumbled Stilton and simmer for a few more minutes.