Broccoli Stilton Soup
Broccoli Stilton Soup is a luxurious but easy classic British soup, traditionally made with leftover holiday Stilton. It's a comforting weeknight meal made with local blue cheese ~ it might be the ultimate broccoli cheese soup!
Servings: 8 servings
Equipment
- blender, food processor, or immersion blender
- Dutch oven or heavy soup pot
Ingredients
- 1 1/2 lbs broccoli, weighed after trimming away most (but not all) of the large stalks
- 2 Tbsp butter
- 2 shallots peeled and finely chopped
- 1 Tbsp dry Sherry (totally optional)
- 30 ounces (2 cans) chicken stock or vegetable stock
- 1 cup half and half (you can mix whole milk with cream)
- 200 grams Stilton or other blue cheese (I used Roth Buttermilk Blue)
garnish
- broccoli floret crumbles
- blue cheese crumbles
- ground nutmeg or black pepper
Instructions
- Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.
- Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.
- Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.
- Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.
- Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.
- Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.
- Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.
- Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.
Nutrition
Calories: 220 kcal · Carbohydrates: 11 g · Protein: 11 g · Fat: 15 g · Saturated Fat: 9 g · Cholesterol: 41 mg · Sodium: 566 mg · Potassium: 484 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 915 IU · Vitamin C: 76 mg · Calcium: 207 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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