STILTON-AND-BROCCOLI SOUP

Stilton-and-Broccoli Soup image

Provided by Jonathan Reynolds

Categories dinner, easy, appetizer, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

2 tablespoons olive oil
2 1/2 cups leeks, tough outer green leaves removed and thinly sliced
1 cup onions, chopped
1/2 cup celery, finely chopped
2 3/4 pounds broccoli, stalks peeled and diced, florets separated
7 cups chicken stock
1 cup heavy cream
3/4 pound Stilton, coarsely grated
Salt and freshly ground black pepper to taste
1 cup almonds, thinly sliced

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.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 36 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 1183 milligrams, Sugar 10 grams, TransFat 0 grams