Broccoli & Stilton Soup
Recipe: #17318
February 11, 2015
"From the "Best Ever Chicken Cookbook" edited by Linda Fraser - Per the intro, "A very easy, but rich soup - Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish." At my former "recipe home", this recipe got my favorite review of all time as follows: "This soup is criminally good & I reckon someone stole 2 bowls of it. The recipe may say it serves 4, but it only served hubby & me for lunch today! Anyone know where the missing soup is?" I couldn't stop giggling. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (358.3 g)
- Calories 527.6
- Total Fat - 34.2 g
- Saturated Fat - 16.6 g
- Cholesterol - 150.7 mg
- Sodium - 408.1 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 2.7 g
- Sugars - 6.3 g
- Protein - 30.3 g
- Calcium - 391.2 mg
- Iron - 2.1 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Break broccoli into florets & roughly chop any tough stems. Set aside 2 small florets for garnish.
Step 2
Melt butter in a large pan. Cook onion & leek until soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min until tender.
Step 3
Allow to cool slightly, then puree the soup in a blender or food proc. (I use my immersion blender for this). Return soup to the pan.
Step 4
Add milk + cream. Season w/salt & pepper to taste. Reheat gently. At the last moment, add Stilton cheese & stir soup until the cheese just melts. DO NOT BOIL.
Step 5
Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli + freshly ground black pepper. Serve immediately.
Tips
- Standard blender or Immersion Blender