Broccoli and Stilton Soup

Recipe by twissis
READY IN: 35mins


  • 12
    ounces fresh broccoli (may sub frozen florets)
  • 2
    tablespoons butter
  • 1
    onion (chopped)
  • 1
    leek (chopped)
  • 1
    small potato (cut in sml chunks)
  • 2 12
    cups chicken stock
  • 1 14
    cups milk
  • 3
    tablespoons double cream (heavy cream)
  • 4
    ounces Stilton cheese (crumbled, may use the other British variety of Blue)
  • salt and black pepper (to taste pref)


  • 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.