Chunky broccoli and Stilton soup
A creamy Stilton broth with small broccoli florets, without a final blending step.
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. Stir over low heat until the cheese melts, then remove from the heat, keeping the small florets intact. Taste before adding optional salt and pepper, as the cheese is already salty.
100 ml full-fat pouring cream1 pinch of ground pepper — optional1 pinch of salt — optional- saucepan
- 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