Broccoli And Stilton Cheese Soup Recipes

BROCCOLI SOUP

Steps:

• Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
• Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
• Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
• Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
• Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

BROCCOLI AND STILTON SOUP

Steps:

• In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
• Puree soup in a blender or food processor or with an immersion blender.

BROCCOLI AND STILTON SOUP

Steps:

• 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.

BROCCOLI AND STILTON SOUP

Steps:

• 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.

BROCCOLI AND STILTON SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onions, garlic and chopped broccoli stalk and cook for 5 minutes until the onion begins to soften.
• Add the potato, broccoli florets and stock. Bring to the boil and then reduce to a simmer and place the lid on the saucepan for 15 minutes. When it's ready the potatoes will be tender.
• Remove the lid and add the Stilton. Stir until it has melted.
• Remove the pan from the heat and blitz the soup with a hand blender until smooth.
• Season with salt and pepper to taste and serve.

BROCCOLI AND STILTON SOUP

Steps:

• Heat the oil in a large pan and add the onion. Cook on low for 3 minutes.
• Add the celery and potato and continue cooking for 4 minutes.
• Add the broccoli and the stock and simmer for 15 minutes.
• Add the crumbled Stilton.
• Blend until smooth.