Broccoli & Stilton soup
A British snack. Ready in about 48 minutes. Difficulty: medium.
- 28 minPrep (about)
- 20 minCook (about)
- 48 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 6 onions
- 6 celery
- 6 leeks
- 6 potatoes
- 6 butter
- 23 cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 6 broccoli
- 1.7 lb stilton cheese
Sauces & oils
- ⅔ cup + 1 tsp canola oil Shopping tip: Canola oil (UK: rapeseed oil).
How to make it
Steps in our own plain words.
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Heat the rapeseed oil in a large pot.
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Add the onions.
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Cook on a medium heat until soft.
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Add a splash of water if your onions start to catch.
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Add the a knob of butter, potato, leek and celery.
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Stir until melted.
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Cover with a lid.
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Let it sweat for 5 minutes.
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Remove the lid.
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Pour in the stock.
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Add any chunky bits of broccoli stalk.
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Heat for 10 – 15 min until all the vegetables are soft.
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Add the rest of the broccoli.
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Cook for a further 5 minutes.
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Move to a blender and blitz until smooth.
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Stir in the stilton, allowing some lumps to remain.
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Season with black pepper.
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Serve.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.