Broccoli and Stilton Soup {Quick & Easy Recipe}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Broccoli (Fresh or frozen)
- 1 Onion (Peeled and chopped)
- 2 Garlic cloves (Peeled and crushed)
- 750 ml Stock (See notes)
- 300 ml Milk
- 160 g Stilton cheese (Grated or crumbled)
- 40 g Stilton cheese (Shared between bowls, crumbled on top)
- Croutons (To serve, optional)
Method
- Wash and chop the broccoli into large chunks. Finely slice your onion and crush the garlic. (If youβre using frozen, simply put everything in the pan.)
- Put the broccoli, onions, garlic, stock and plenty of salt and pepper into a large saucepan.
- Bring to the boil with the lid on and simmer for 15 minutes or until the vegetables are just cooked through.
- Remove from the heat. Add the milk and Stilton and blend until smooth.
- Heat through again before serving if needed and top with the remaining cheese and croutons if using.
- Add the broccoli, onion, garlic and stock into your slow cooker pan and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
- Add the milk, 160g/6oz Stilton cheese and blend until smooth.
- Serve immediately, or if you'd like it a little hotter, continue to cook for 15 - 30 minutes on high.