A rich broccoli and Stilton soup, made with a luxurious white wine stock is the perfect dinner party starter or fab as a main too.
We love the pairing of broccoli and Stilton in this really creamy and indulgent soup – it makes a really delicious starter served with freshly baked bread, or you can enjoy it as a main course on its own if you prefer.
If you’re looking for an impressive soup that’s exploding with flavour, this is the one for you. It’s so creamy and the crème fraîche and Stilton running through it adds such a distinct flavour that’s really comforting.
You can quite easily enjoy this recipe on a cold winter’s day, it’s sure to warm you up! This is why it’s ideal around Christmas time, but you can quite happily enjoy it year-round too!
HOW TO MAKE BROCCOLI AND STILTON SOUP:
- 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 crème fraîche
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.
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.
Add two thirds of the Stilton and the crème fraîche, 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.