Broccoli and Stilton soup

5 from 3 votes

This easy soup is a lovely balance of light yet rich, flavorful and comforting. Perfect for any occasion.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer/Starter, Lunch

Cuisine: British

Servings: approx

Calories: 240kcal

Author: Caroline's Cooking

Peel and cop the onion in a medium dice. Peel and dice the potato. Cut the tops off the broccoli and divide into medium florets. Cut sections of the more tender stems in a dice then peel the upper part of the thicker stem and dice that as well. Discard the base and peel from the main stem.
Once all the vegetables are ready, warm the butter in a heavy-based pot/pan large enough to hold all of the vegetables and stock over a medium heat. Add the onion and cook for a couple minutes so that the onion softens and becomes tranlucent.
Add the potato and stir, then cook for a minute before adding the broccoli. Stir so that everything is lightly coated in the butter.
Add the stock, and a little salt and pepper. Don't add a lot of salt as remember the Stilton is a bit salty. Cover and bring to a simmer. Once simmering, reduce the heat and continue to simmer for around 20 minutes until the potatoes and broccoli are tender. You don't want to overcook as the broccoli becomes less vibrant.
As the soup is cooking, trim away any dark rind from the Stilton and crumble the rest.
Remove the soup from the heat and add the crumbled Stilton. Stir it through to melt then blend the soup until smooth. You can either use an immersion/stick blender in the pot or transfer to a blender if needed. Adjust the seasoning with a little salt and pepper, as needed.
Serve the soup, topped with a little extra crumbled Stilton, and/or a drizzle of cream if you like.