Broccoli and Stilton Soup
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4 as a main, 8 as a starter
- 3 tablespoons garlic infused olive oil
- 6 spring onions (finely chopped)
- 2 teaspoons dried thyme
- 1 kilogram frozen broccoli
- 1250 millilitres hot vegetable stock (from concentrate or cube)
- 200 grams crumbled or chopped stilton cheese
- freshly ground black pepper
- 1 long fresh red chilli pepper (deseeded & finely chopped (optional))
- 3 tablespoons garlic flavored oil
- 6 scallions (finely chopped)
- 2 teaspoons dried thyme
- 2¼ pounds frozen broccoli
- 5 cups hot vegetable broth (from concentrate or cube)
- 1½ cups crumbled or chopped stilton cheese
- freshly ground black pepper
- 1 long fresh red chile pepper (deseeded & finely chopped (optional))
Method
- Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
- Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
- Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
- Liquidize in a blender (or failing that a processor) — in batches — then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.
- Scatter with a confetti of red chilli dice on serving, if you feel like it.
- Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.
- Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
- Add the hot vegetable broth and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
- Liquidize in a blender (or failing that a processor) — in batches — then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.
- Scatter with a confetti of red chilli dice on serving, if you feel like it.
Additional Information
For gluten free check that the stock cube or concentrate is one of the gluten free brands.
For gluten free check that the stock cube or concentrate is one of the gluten free brands.
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Show more commentsFabulous soup, I used fresh broccoli and extra aged cheddar cheese. One of the best soups we ever had. I garnished with some pan fried shiitakes and some motza for that stretch affect!
This is the easiest soup I have ever made and the tastiest broccoli and stilton soup I have ever tasted too! I used 800ml of stock as I prefer a thick soup and could not believe it was prepped and cooked in 15 minutes! I served this with stilton toasts and it was fantastic!
Tasty and super easy. Don't hold back on the Stilton. If you use fresh broccoli you'll most likely need more cooking time (I included the stalks and needed 20 minutes or so) in which case I'd suggest adding the cheese towards the end.
This soup is delicious and so easy to prepare. I was afraid the cheese would be the dominant flavor but it’s not. The broccoli shines through and the blue cheese adds creaminess and an added something something.
So easy and quick to make. And works out at around 350 calories per portion (1 serving). Always good to know this info for my diet. This will be a go to favorite In my house this winter. Delicious.
A fantastic recipe, which freezes really well, too! I make it every few weeks from September to May for a wonderful warming treat.
I love this Nigella recipe and its a regular go-to for me. Its so quick to throw together. Once cooled, it keeps well in the fridge for a few days - if it lasts that long of course ;) A big pot of this on the stove and a huge loaf of crusty bread or sourdough nearby and Im happy.
Love this soup, especially with a thick crusty piece of bread, and so quick and easy to make.
Delicious and simple soup. Made using fresh broccoli and garlic cloves and served with toasted french bread spread with creamy stilton.
Just made this soup. Very easy and tastes delicious.
This is one of my absolute favourite "go-to" soup recipes. Despite the suggestion to use frozen broccoli, I prefer to use fresh, for a slightly thicker consistency. Delicious either way, though!
Saw this was recipe of the day one day this week via Twitter and last night had some leftover broccoli so just made this for lunch! It is sooooooo good.