Broccoli and Stilton Soup is a rich, distinctive soup, equally at home as a starter or warming lunch or supper dish. This one takes its inspiration from a mix of Jamie Oliver, Delia and Nigella, and gets a bit of an extra kick with the addition of some fresh red chili.
Makes six big servings.
- 2 small potatoes cut into small pieces
- 2 large heads of broccoli
- medium onion
- 3 cloves of garlic
- Fresh or dried Thyme
- 2 vegetable stock cubes
- 8oz/200 grams stilton
- salt and pepper
- One red chilli
In a big, deep pan, gently fry your chopped onion for a couple of minutes. Once its softening throw in the chopped garlic and give it another minute.
Whilst this is doing, break the broccoli into small pieces, and chop the stalks into roughly 1cm cubes. Add to the pan with the potatoes, then add 1 1/2 to 2 pints of boiling water, and your 2 crumbled stock cubes. Add the thyme and some black pepper. Don’t add the salt at this stage. the Stilton is quite salty so wait till you have this in, then taste and judge whether you need the salt or not.
Cover the pan and simmer until the veg are soft but not mushy.
Now take the pan off the heat. You are now going to blend everything with a hand blender. The first time you do this you may want to pour some liquid off into a jug and reserve it, adding it back in as you blend to get the right texture. Remember though that you still have the cheese to add and this will thicken things up a bit.
I don’t like to blend completely smooth, nice to have a few broccoli bits left I think.
Once you have blended to a texture you are happy with, return the pan to a low heat and crumble in the Stilton, stirring until melted.
Finally, deseed and finely chop the red chili and sprinkle in to the soup. taste and add salt it needed.
Serve with crusty bread. Keeps well for a few days in the fridge and also freezes nicely.