Broccoli and Stilton Soup pairs tender broccoli with blue cheese and potato for body.
1piece
175g
30g
1tbsp
0.75tsp
2piece
1,000ml
700g
150ml
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 175g | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 0.75tsp | — | — | |
| 6 | | 2piece | — | — | |
| 7 | 200g | — | — | ||
| 8 | | 1,000ml | — | — | |
| 9 | | 700g | — | — | |
| 10 | | 150ml | — | — | |
| 11 | | 0.25tsp | — | — |
Peel the onion on the chopping board, removing the papery outer skin.
Yellow onion · 1 piece
Chop the onion into rough pieces on the chopping board.
Place the Stilton into a small bowl.
Stilton · 175 g
Break the Stilton into rough crumbles with your fingers.
Crush each garlic clove flat with the side of the knife and slip off the skin.
Garlic clove · 2 pieceChop the garlic cloves finely on the chopping board.
Add the butter to the large saucepan.
Unsalted butter · 30 g
Add the vegetable oil to the butter in the saucepan.
Vegetable oil · 1 tbspWarm the saucepan over a medium heat, stirring gently, until the butter has melted and combined with the oil.
Season the melted butter and oil with salt.
Salt · 0.5 tspAdd the chopped onion to the saucepan.
Sauté the onion over a medium heat, stirring occasionally, until it is soft and translucent.
Add the chopped garlic to the sautéed onion in the saucepan.
Peel the potato on the chopping board, removing all the skin.
Chop the peeled potato into rough chunks on the chopping board.
Add the chopped potato to the saucepan with the garlic and onion.
Stir the chopped potato, garlic and onion together so everything is well combined.
Sauté the potato and aromatics for a further couple of minutes, stirring, until fragrant.
Pour the vegetable stock into the saucepan with the fragrant aromatics.
Vegetable stock · 1,000 mlBring the stock and potato mixture to a rolling boil over a high heat.
Rinse the broccoli thoroughly under cold running water in a colander.
Broccoli · 700 g
Chop the rinsed broccoli into small florets and pieces on the chopping board.
Add the chopped broccoli to the saucepan with the potato mixture.
Simmer the soup over a gentle heat just until the broccoli and potato are completely tender, and no longer, so the broccoli stays green.
Take the pan off the heat and blend the soup in the saucepan until completely smooth, keeping the blender head below the surface so the hot soup does not spatter.
Pour the double cream into the smooth soup.
Double cream · 150 mlStir the cream through the soup until it is evenly combined.
Add the crumbled Stilton to the creamy soup.
Simmer the soup gently, stirring, until the Stilton has melted completely into the soup.
Season the soup with salt, stirring it in well.
Salt · 0.25 tspSeason the soup with black pepper and stir it in.
Ground black pepper · 0.25 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion on the chopping board, removing the papery outer skin.⏱ 30sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Chop the onion into rough pieces on the chopping board.⏱ 2 minResultRoughly chopped yellow onionused in step 11 |
| 3 | 175 g | | Place the Stilton into a small bowl.⏱ 10sResultStilton |
| 4 | — | | Break the Stilton into rough crumbles with your fingers.⏱ 1 minResultCrumbled stiltonused in step 28 |
| 5 | 2 piece | | Crush each garlic clove flat with the side of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Chop the garlic cloves finely on the chopping board.⏱ 1 minResultChopped garlicused in step 13 |
| 7 | 30 g | | Add the butter to the large saucepan.⏱ 15sResultUnsalted butter |
| 8 | 1 tbsp | | Add the vegetable oil to the butter in the saucepan.⏱ 15sResultUnsalted butter and vegetable oil |
| 9 | — | | Warm the saucepan over a medium heat, stirring gently, until the butter has melted and combined with the oil.⏱ 2 minResultMelted butter and oil |
| 10 | 0.5 tsp | | Season the melted butter and oil with salt.⏱ 15sResultSeasoned butter and oil |
| 11 | Roughly chopped yellow onionstep 2 | | Add the chopped onion to the saucepan.⏱ 15sResultSeasoned butter and oil and roughly chopped yellow onion |
| 12 | — | | Sauté the onion over a medium heat, stirring occasionally, until it is soft and translucent.⏱ 7 minResultSautéed onion |
| 13 | Chopped garlicstep 6 | | Add the chopped garlic to the sautéed onion in the saucepan.⏱ 15sResultRoughly chopped garlic and sautéed onion |
| 14 | 200 g | | Peel the potato on the chopping board, removing all the skin.⏱ 1 minResultPeeled potato |
| 15 | Peeled potatostep 14 | | Chop the peeled potato into rough chunks on the chopping board.⏱ 1 minResultRoughly chopped potato |
| 16 | Roughly chopped potatostep 15 | | Add the chopped potato to the saucepan with the garlic and onion.⏱ 15sResultRoughly chopped garlic and sautéed onion and roughly chopped potato |
| 17 | — | | Stir the chopped potato, garlic and onion together so everything is well combined.⏱ 30sResultCombined potato and aromatics |
| 18 | — | | Sauté the potato and aromatics for a further couple of minutes, stirring, until fragrant.⏱ 2 minResultFragrant aromatics |
| 19 | 1,000 ml | | Pour the vegetable stock into the saucepan with the fragrant aromatics.⏱ 30sResultFragrant aromatics and vegetable stock |
| 20 | — | | Bring the stock and potato mixture to a rolling boil over a high heat.⏱ 5 minResultBoiled potato and stock |
| 21 | 700 g | | Rinse the broccoli thoroughly under cold running water in a colander.⏱ 30sResultRinsed broccoli |
| 22 | — | | Chop the rinsed broccoli into small florets and pieces on the chopping board.⏱ 2 minResultRoughly chopped broccoli |
| 23 | Roughly chopped broccolistep 22 | | Add the chopped broccoli to the saucepan with the potato mixture.⏱ 15sResultBoiled potato and stock and roughly chopped broccoli |
| 24 | — | | Simmer the soup over a gentle heat just until the broccoli and potato are completely tender, and no longer, so the broccoli stays green.⏱ 13 minResultCooked broccoli and potato |
| 25 | — | | Take the pan off the heat and blend the soup in the saucepan until completely smooth, keeping the blender head below the surface so the hot soup does not spatter.⏱ 2 minResultSmooth soup |
| 26 | 150 ml | | Pour the double cream into the smooth soup.⏱ 15sResultSmooth soup and double cream |
| 27 | — | | Stir the cream through the soup until it is evenly combined.⏱ 30sResultCreamy soup |
| 28 | Crumbled stiltonstep 4 | | Add the crumbled Stilton to the creamy soup.⏱ 15sResultCreamy soup and crumbled stilton |
| 29 | — | | Simmer the soup gently, stirring, until the Stilton has melted completely into the soup.⏱ 2 minResultCreamy stilton soup |
| 30 | 0.25 tsp | | Season the soup with salt, stirring it in well.⏱ 30sResultSeasoned stilton soup |
| 31 | 0.25 tsp | | Season the soup with black pepper and stir it in.⏱ 30sResultTaste-adjusted soup |
| Total Time | 47 min | ||
| Nutrient | per serving |
|---|---|
| 584kcal | |
| 19g | |
| 39g | |
| 22g | |
| 33g | |
| 7g | |
| 6g | |
| 2,819mg |
Broccoli and Stilton Soup pairs tender broccoli with blue cheese and potato for body.
What you’ll doYou will soften onion and garlic in butter and oil, add potato and broccoli with stock and simmer until tender. The soup is blended smooth and the crumbled Stilton is stirred in over a gentle heat until it melts.
