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Broccoli and Stilton Soup

Broccoli and Stilton Soup | Recipe

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Broccoli and Stilton Soup | Recipe

Name: Broccoli and Stilton Soup
Cook time: 45 min
Yield: 4 Personen
Ingredients: 500 g broccoli; 2 tbsp olive oil; 1 onion, finely diced; 1 stalk celery, finely diced; 1 leek, sliced; 1 medium-sized potato, cubed; 2 tbsp salted butter; 1 l chicken or vegetable stock, low-sodium; 150 g Stilton, or other blue cheese, crumbled; 2 tsp JS Soup & Stew Allrounder

Nils – Head Chef

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Soup & Stew Allrounder
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500 g

broccoli
2 tbsp

olive oil
1

onion, finely diced
1 stalk

celery, finely diced
1

leek, sliced
1

medium-sized potato, cubed
2 tbsp

salted butter
1 l

chicken or vegetable stock, low-sodium
150 g

Stilton, or other blue cheese, crumbled

Method

Cut the stalk off the broccoli and divide the head into small florets. Wash everything thoroughly under cold running water. Slice off the woody end of the stalk, peel the rest with a peeler, and chop into small chunks.

Heat the olive oil in a large pot and add the onion. Sauté over medium heat for a few minutes until soft and translucent.

Add the celery, leek and potato with the butter. Let the butter melt, then sweat the veg for 5 minutes with a lid on.

Add the chicken or vegetable stock, along with the broccoli chunks, and cook for 10–15 minutes until the vegetables are soft.

Then add the florets and cook for another 5 minutes. Sprinkle in the Soup & Stew Allrounder and puree the soup in a blender or food processor.

Optional: For a smooth and silky texture, pass the soup through a sieve.

Finally, stir in the crumbled Stilton and serve.

Nutritional information: (Per person)

Calories
516 kcal

Carbohydrates
8.2 g

Protein
30 g

Fat
41 g