Best Broccoli And Stilton Soup Recipes

SOUP MAKER BROCCOLI AND STILTON SOUP

Steps:

• Put all the ingredients into the soup maker, except the stilton, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.

BROCCOLI AND STILTON SOUP

Steps:

• In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
• Puree soup in a blender or food processor or with an immersion blender.

BROCCOLI AND STILTON SOUP

Steps:

• Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
• Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
• Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
• Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
• Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.

STILTON-AND-BROCCOLI SOUP

Steps:

• Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
• Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
• In a food processor, puree the vegetables in their broth and return them to the pot.
• Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
• Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.

BROCCOLI AND STILTON CHEESE SOUP

Steps:

• Put the stock into a large pan and bring to the boil.
• Separate the stem of broccoli from the tender florets.
• Chop as much of the stem as you can and boil for 2-3 minutes along with the onion before adding the florets.
• Lower the heat to medium and cook for 8 minutes, put a lid on the pan but leave a gap.
• Remove from the heat, remove the bay leaf, add the cheese and blend until smooth using a hand or jug blender.
• Add the salt, pepper and lemon juice, taste and adjust seasoning if necessary and serve with a nice bit of bread.

BROCCOLI AND STILTON CHEESE SOUP

Steps:

• 1. Place a cooking pot on high heat. Add the water and allow it to boil.
• 2. When water starts boiling, add salt, stock cubes, cayenne pepper and the roughly chopped leek, onion, celery, potato and the broccoli stalks. Leave the florets aside for now.
• 3. Cover and boil for 15-20 minutes on medium heat until veggies are nice and soft.
• 4. Remove the lid, add the broccoli florets and cook for another 5 minutes.
• 5. Add the cheese in and either transfer the soup to a blender or blend it with an electric hand blender.
• 6. Season with some cayenne pepper and salt if needed and serve.

BROCCOLI AND STILTON SOUP

Steps:

• Melt the butter in a large saucepan on a medium heat and add the onion and celery. Lower heat and sauté till soft but not coloured (add a little water if it looks like they'll stick). Add the broccoli, potato and stock; season. Bring to the boil, cover, lower heat and simmer until veg are tender, about 15 minutes. Rip the ciabatta into chunks and toss with the walnuts, a splash of olive oil, the paprika, salt and pepper. Toast in a frying pan, shaking regularly, till golden. Transfer to a plate and toast the seeds in the same pan. When nutty, combine with the bread. When the soup is cooked, crumble in half the stilton and blitz with a hand blender till smooth. Stir in the crème fraîche and crumble in the remaining stilton. Check the seasoning, adding the sherry, if you like. Ladle into bowls, then sprinkle with the nutty topping