Broccoli and Stilton Soup
Silky, comforting green veg soup enriched with punchy crumbled blue Stilton cheese.
Ingredients
2 tbsp rapeseed oil500ml
1 brown onion, finely chopped3 pack
1 stick celery, chopped1 bunch
1 leek, sliced500g
1 medium potato, diced1kg
1 knob (15g) unsalted butter250g
1 litre hot vegetable stock10 cubes
1 head broccoli, chopped350g
140g Stilton cheese, crumbled150g
Method
- Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
- Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
- Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
- Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £19.32 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£25.67 est. · serves 4