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!
1 1/2lbsbroccoli, weighed after trimming away most (but not all) of the large stalks
2shallotspeeled and finely chopped
1Tbspdry Sherry (totally optional)
30ounces (2 cans) chicken stock or vegetable stock
1cuphalf and half (you can mix whole milk with cream)
200gramsStilton or other blue cheese (I used Roth Buttermilk Blue)
broccoli floret crumbles
blue cheese crumbles
ground nutmeg or black pepper
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.