Broccoli & Stilton soup

British
Soups

87

Calories

8 g

Carbs

4 g

Fat

3.4 g

Protein

Broccoli & Stilton soup

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.

Ingredients

Rapeseed Oil

Rapeseed Oil

2 tblsp

Onion

Onion

1 finely chopped

Celery

Celery

1

Leek

Leek

1 sliced

Potatoes

Potatoes

1 medium

Butter

Butter

1 knob

Vegetable Stock

Vegetable Stock

1 litre hot

Broccoli

Broccoli

1 Head chopped

Stilton Cheese

Stilton Cheese

140g

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