Broccoli and Stilton Soup

A rich broccoli and stilton soup, made with a luxurious white wine stock

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  • Serves 4


  • 50g (2oz) butter
  • 1 medium onion, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 50g (2oz)) plain flour
  • 100ml (3floz) dry white wine
  • 2 medium potatoes, peeled and diced
  • 850ml (1 1/2 pt) free-range chicken stock
  • 1 large head of broccoli, florets and stalk finely chopped
  • 200g (7oz) Stilton cheese, crumbled
  • 3tbsp creme fraiche


  1. In a large pan melt the butter and gently fry the onion and celery over a low medium heat until softened. Add the flour and cook for 3 minutes until light brown then pour in the white wine and simmer to reduce by half.

  2. Add the potatoes to the pan with the stock and simmer for 15 - 20 minutes then add the broccoli for a final 5 minutes until tender.

  3. Add two thirds of the Stilton and the creme fraiche, then whizz in a blender or food processor until smooth. Return to the pan to warm through then divide between bowls and top each with the remaining crumbled Stilton.