Broccoli and Stilton soup is an easy and healthy recipe to make for dinner. This quick soup is pureed in a blender before the florets are added. It’s a creamy, homemade comfort food that tastes best served hot with a garnish of Britain’s finest blue cheese.
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 3/4 cup celery, chopped
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 2 teaspoon garlic, minced
- 6 cups low-sodium chicken stock
- 2 cups fresh broccoli stems, peeled and chopped (about 3 stalks)
- 6 cups fresh broccoli florets
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 5 ounces Stilton cheese, crumbled (140g)
- 1 teaspoon freshly ground black pepper, for garnish
- Saute the onion, and celery in olive oil and butter over medium high heat until soft. Add the tarragon, salt, and garlic, and cook for one minute or until fragrant.
- Pour in the chicken stock and the broccoli stems. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes or until the stems are soft.
- Puree the mixture in a blender in 2-cup batches, then return to the pot. Take care not to burn your hands with the steam or a splatter of hot soup. As an extra caution, use a tea towel on top of the blender’s lid to absorb any spills.
- Add the broccoli florets and cook for 5 minutes.
- While the broccoli florets are cooking, make the beurre manié by adding the softened butter to the flour in a small bowl. Mash with a fork until well combined to make a paste.
- Remove the soup from the heat. Whisk in one rounded tablespoon of beurre manié at a time until all the paste is gone and has dissolved in the soup.
- Stir in half of the crumbled Silton, then transfer the soup to a serving bowl. Garnish with freshly cracked black pepper and crumbled Silton. Serve immediately.
- Allow the flavors to bloom by adding the tarragon with the onions.
- Freeze this in an airtight container for up to 2 months.
- Want a less watery soup? Use fresh veggies, not frozen.
- Stems take longer to cook, add them first then add the florets.
- If you don’t want mush, make sure not to overcook the broccoli florets.
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: broccoli soup, Stilton cheese