I consumed epic amounts of cheese this Christmas. Cheese with crackers, cheese with fruit, cheese on its own. And we still had some leftover! Faced with either freezing it then forgetting it altogether or watching it go mouldy in the fridge, I decided to make this broccoli and Stilton soup. The soup must be such a popular way to use up extra Stilton, and it’s so easy to make. So fitting as well with this horrible grey wet weather we’ve been having this winter.
I used to find Stilton too strong and wouldn’t go near it. Then I tried a broccoli and Stilton quiche which changed my mind forever. Now my favourite blue is Blacksticks Blue which was one of the cheeses in our wedding cheese cake, but Stilton is a close second.
This is from the BBC Good Food website and makes four generous bowls of soup. Feel free to double up and freeze portions if you want to save some soup for another rainy day.
Broccoli and Stilton soup
2 tbsp vegetable oil
1 onion, finely chopped
2 sticks celery, sliced
1 leek, sliced
1 medium potato, diced
1 knob butter
1 litre low salt vegetable or chicken stock
1 head broccoli including stalk, roughly chopped
140g stilton or other blue cheese, crumbled
Salt and cracked black pepper to taste
- Heat the oil in a large saucepan or wok to medium high heat. Cook the chopped onion until soft.
- Add the celery, leek, potato and butter. Stir until the butter has melted, then cover with a lid. Sweat the vegetables for 5 minutes.
- Add the vegetable or chicken stock and chunks of broccoli stalk and boil for 10 minutes.
- Add the rest of the broccoli and boil for another 5 minutes.
- Transfer to a blender and blitz until smooth. Or use a stick blender and blitz it in the saucepan itself.
- Transfer back to the saucepan and stir in the crumbled Stilton.
- Add a little salt and plenty of cracked black pepper to taste.