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Brocolli & Stilton Soup

I use organic broccoli for this recipe & occasionally will swap the olive oil for garlic oil & remove the crushed garlic if I have it to hand. Quite a few of the soups that I have made involving Broccoli involve the use of cream or milk and so this version just has the cheese, which at 50g per person is not quite so bad!

Ingredients
  • 3 ttablespoons olive oil
  • 1 Crushed garlic clove
  • 6 spring onions, finely chopped
  • 1 small sprig of fresh thyme 
  • 1 large head of broccoli chopped
  • 1250ml hot vegetable stock (I use Knorr vegetable stock pots) 
  • 200g crumbled Stilton (Colston Bassett being my favorite)
  • Freshly ground black pepper

Method

Makes 4 servings
 
  1. Put the olive oil in a large pan over a medium heat, add the chopped spring onions and cook until softened
  2. Add the thyme, garlic and broccoli, and stir in the heat for a couple of minutes.
  3. Add the hot stock and the Stilton and bring to a slow bubble.
  4. Cover and allow to simmer for 5 minutes
  5. With a stick blender pulse until smooth & thick, add a little black pepper to taste, but no salt as there is enough of this from the cheese. Reserve some back to sprinkle on the top of the soup when serving.
  6. This can be frozen for a month.

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