Broccoli and Stilton Soup

Green goodness!
Green goodness!

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
  • Difficulty: easy
  • Print

Broccoli and Stilton Soup

This is a classic soup – rich and satisfying.stilton

  • 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
  1. 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.
  1. 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.
  1. Use a stick blender to blend the soup to a smooth purée and season to taste (you may not need much salt because Stilton is very salty).

CHO per portion – 15-20g

3 thoughts on “Broccoli and Stilton Soup”

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