Ingredients
- 1.5 litre chicken or vegetable stockif using store bought liquid stock, use the low salt variety
- 2 medium heads of broccoliroughly chopped, (do not use main stalk)
- 2 brown onions
- 3 clove garlic
- 35 grams Butter
- 1-2 tablespoons extra virgin olive oil
- 125 grams Stilton cheeseor your own favourite blue cheese
- 300 millilitres Fresh Cream
Directions
I made this soup the other night on the request of my girlfriend Julie for our 1 year anniversary. She is English and said she hadn’t had it since living in the UK, 13 years ago.
All I knew was that it was a Broccoli & Stilton soup she wanted. I improvised and she loved it! Not sure if I was true to tradition but that really doesn’t matter. Food is about enjoyment and we both enjoyed it immensely. Hope you do too. Happy anniversary Julie.
- In a large soup pot, melt the butter over medium high heat
- Add the olive oil & onion
- Sauté about 2 minutes
- Add the garlic and sauté a further 3-5 minutes (do not let the onion or garlic colour, you only want to soften it)
- Add the stock and bring to the boil
- Add the broccoli and cream
- Return to the boil
- Reduce to a slow rolling boil
- Add half of the cheese
- Cook like this uncovered for about 20 minutes
- Once the broccoli is soft, remove the pot from the heat and blend using a stick blender or other blender
- Strain the soup through a medium grade strainer, pushing it through with a spoon. (this step is optional but it will make a smoother soup)
- Return the soup to the pot and place it over a low flame
- Taste the soup for cheese strength and add more if desired (I added all the 125 grams)
- Taste the soup for seasoning and adjust as desired
- Serve
- Optionally garnish with some crumbled cheese if you have some left
- Note: Recipe serves 6 as a first course, or 4 as a main.
