Delicious soups for winter: Broccoli and Stilton
This time of year soup is one of our favourite staples. The cooler weather always has a craving a big bowl. We love a tasty, creamy soup and we can't lie, Broccoli and Stilton is one of our absolute favourites. This recipe is easy to make, but tastes amazing.
- Knob of butter
- 1 red onion
- 2 large heads of broccoli
- 2 litres of chicken stock
- 1x 220g wedge of Stilton
- Large saucepan with lid
- Hand blender
- Sharp knife
- Chopping board
Chop the onion and fry gently in the butter for a couple of minutes. While the onion is cooking break the florets apart from both heads of broccoli. Chop a little off the base of the broccoli stalk and discard, chop the rest of the stalk
into one inch pieces.
Once the onion is soft put all the broccoli in and place a lid on the pot. Every now and then give the pan a shake to move the contents about.
In the meantime, prepare your stock. Stock pots or cubes are good for this.
Carefully pour the stock in the pan, it will bubble and steam as it touches the heat, so be careful. Once you've poured in all the stock, turn up the heat and bring to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
Test the broccoli with a fork to see if it's tender. Once it is remove the pot from the heat and use an immersion blender to blend the contents until smooth. Now break the stilton into chunks and add them to the pot. Return the pot to the stove and put on medium heat.
As the stilton melts, stir occasionally. Give the soup another quick turn with the blender and then season to taste with salt and pepper.
You can eat straight away or once cooled keep the soup in the fridge. The flavour will continue to develop over the next few days, so we like to make a big batch! It also freezes well!