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Stilton and broccoli soup
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Make this tasty lunchtime treat on a cold winter's day to warm you up. Plus, the cheese on toast-style crouton makes a deliciously crunchy topping
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Serves: 4
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Prep time: 15 mins
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Cooking time: 30 mins
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Total time: 45 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Perfect for the winter season - keep a little Stilton from the festive cheeseboard to use in this recipe.
- 1 tbsp olive oil
- 25g unsalted butter
- 1 leek (approx 100g), trimmed and finely sliced
- 400g Maris Piper potatoes, peeled and cubed
- 1.3 litres vegetable stock
- 350g broccoli, cut into florets
- 4 small bread rounds, sliced from a crusty white baton
- 60g Cheddar, thinly sliced
- 50g Stilton
- 80ml double cream
Method
- Heat the olive oil in a large pan over a medium heat. Add the butter, leek and potatoes. Cook for 10 mins. Pour in the vegetable stock and bring to the boil. Add the broccoli, then cover and simmer for 15 mins. Set aside to cool a little.
- Crumble the Stilton into the soup, then blend in a food processor until smooth – you may need to do this in batches. Return to the pan, stir in the cream and season.
- Preheat the grill to high and toast the bread on both sides. Top with the Cheddar and grill until golden and bubbling.
- To serve, reheat the soup on the hob, divide between warmed bowls and top with the Cheddar toasts.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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