BROCCOLI AND STILTON SOUP

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BROCCOLI AND STILTON SOUP

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Ingredients

Adjust Servings:
1.5 litre chicken or vegetable stock if using store bought liquid stock, use the low salt variety
2 medium heads of broccoli roughly chopped, (do not use main stalk)
2 brown onions
3 clove garlic
35 grams Butter
1-2 tablespoons extra virgin olive oil
125 grams Stilton cheese or your own favourite blue cheese
300 millilitres Fresh Cream
  • Serves 6
  • Medium

Ingredients

Directions

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I made this soup the other night on the request of my girlfriend Julie for our 1 year anniversary. She is English and said she hadn’t had it since living in the UK, 13 years ago.

All I knew was that it was a Broccoli & Stilton soup she wanted. I improvised and she loved it! Not sure if I was true to tradition but that really doesn’t matter. Food is about enjoyment and we both enjoyed it immensely. Hope you do too. Happy anniversary Julie.

  1. In a large soup pot, melt the butter over medium high heat
  2. Add the olive oil & onion
  3. Sauté about 2 minutes
  4. Add the garlic and sauté a further 3-5 minutes (do not let the onion or garlic colour, you only want to soften it)
  5. Add the stock and bring to the boil
  6. Add the broccoli and cream
  7. Return to the boil
  8. Reduce to a slow rolling boil
  9. Add half of the cheese
  10. Cook like this uncovered for about 20 minutes
  11. Once the broccoli is soft, remove the pot from the heat and blend using a stick blender or other blender
  12. Strain the soup through a medium grade strainer, pushing it through with a spoon. (this step is optional but it will make a smoother soup)
  13. Return the soup to the pot and place it over a low flame
  14. Taste the soup for cheese strength and add more if desired (I added all the 125 grams)
  15. Taste the soup for seasoning and adjust as desired
  16. Serve
  17. Optionally garnish with some crumbled cheese if you have some left
  • Note: Recipe serves 6 as a first course, or 4 as a main.

 

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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