Broccoli and Stilton soup
Broccoli and shallot soup enriched with cream and Stilton.
Active time15 min
Cooking20 min
Total30 min
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Ingredients
- 1 broccoli
- 1 shallot
- 50 g butter
- 100 ml full-fat pouring cream
- 500 ml ready-to-use liquid chicken stock
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 100 g cheese (Stilton)
Preparation
Peel and thinly slice the shallot. Clean the broccoli and cut its florets into small pieces. Discard the woody stalk. Crumble the Stilton.
1 broccoli1 shallot100 g cheese (Stilton)- knife
- chopping board
Melt the butter in a saucepan and soften the shallot over a low heat for 5 minutes. Add the stock and bring to the boil, then add the broccoli. Cook for about 12 minutes, until the florets are tender.
50 g butter500 ml ready-to-use liquid chicken stock- saucepan
- spatula
Add the cream and Stilton, briefly return to a simmer, then remove from the heat. Blend with a hand blender, keeping its head submerged. Taste before adding salt and pepper if needed, as the cheese is already salty.
100 ml full-fat pouring cream1 pinch of ground pepper — optional1 pinch of salt — optional- saucepan
- hand blender
- spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration