Broccoli & Stilton Soup
Created by TwisSis on February 11, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #17318
Ingredients
- 12 ounces fresh broccoli (may sub frozen florets)
- 2 tablespoons butter
- 1 yellow onion (chopped)
- 1 leek (chopped)
- 1 potato (small potato, cut in small chunks)
- 2 1/2 cups chicken stock
- 1 1/4 cups milk
- 3 tablespoons double cream (heavy cream)
- 4 ounces Stilton cheese (crumbled, may use Blue cheese as needed)
- Salt and black pepper (to taste)
How to Make
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Step 1: Break broccoli into florets & roughly chop any tough stems. Set aside 2 small florets for garnish.
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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.
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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.
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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.
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Step 5: Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli + freshly ground black pepper. Serve immediately.
Nutritional Facts
- 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