Stir in flour and white pepper. Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Separate the broccoli florets from the stem. Stir in broth and half-and half. As with Lawsons thyme, the bay doesnt come through, but a sprinkle of nutmeg always a good friend to blue cheese proves an excellent idea for a garnish: better than red chilli or chives, which look prettier than they taste. Stilton and broccoli soup can easily be made ahead of time, stored in the fridge for up to three days or frozen for two months. Read on to find out more. Simple rough chop the broccoli, including the stalk, into small pieces to speed up the cooking time. One of my favourite soups, amid strong seasonal competition, broccoli and stilton has the great benefit of being green enough to feel healthy and rich enough to satisfy, with or without a big slab of buttered bread on the side. Check the vegetables are tender (cook for longer if necesscary). Choose the type of message you'd like to post. [mc4wp_form id="3110"] I find the potato and stilton add a nice creaminess already, so it is not essential to add cream, especially if you're on a diet. This is a dish that chooses comfort over style. 45g Stilton (or similar strong blue cheese), crumbled. Finish off with a drizzle of cream or some extra stilton and chilli flakes, its irresistibly rich and flavourful. Ingredients 350g/12oz broccoli, florets and stalks cut into small pieces 400ml/14fl oz vegetable stock 25g/1oz butter 4 spring onions, finely sliced 50g/1oz Stilton, crumbled, or to taste. Remove from the heat. Heat the oil over medium-low heat in a heavy-bottomed pot. Season with salt. Add the broccoli florets and blanch for 3-4 minutes until tender. Now return the soup to the heat and add the crumbled stilton cheese into the broccoli soup. Taste test, the stock and blue cheese are quite salty anyway, but add more salt to taste and black pepper too. After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Carefully transfer to a blender and blitz until smooth. Ten minutes before serving, stir in cream, then the grated Stilton. I have never tried making this before and not finding a recipe that truly suited me I . For fussy eaters, serve the stilton separately. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened about 8-10 minutes. Make sure you keep the stick in the liquid to avoid splashing! The full recipe card with all the ingredient measurements and nutritional information can be found here. Stir well, bring to a simmer, cover then cook for about 5 minutes, until the cheese has melted and the florets are soft. Add chopped broccoli stems, leeks and potato and lightly fry for 5 minutes. There arent any notes yet. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to Flawless Food, where you will find tried and tested recipes from Kay & Luke's kitchen to your screen. 508 calories; 36 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 23 grams protein; 1183 milligrams sodium. Once the stalk is almost tender, add the florets to the pan along with most of the Stilton, keeping a little back for garnish. Nigella Lawsons soup uses frozen broccoli in place of fresh. NYT Cooking is a subscription service of The New York Times. Stir in cheese until melted. Opt out or contact us anytime. 1 rib Celery, 270 g Potato. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. If you have made this recipe, Luke and I would love to hear your feedback in the comments below. If you don't add potato to this soup recipe, use less stock. Or you can freeze it for up to 2 months; defrost overnight in the fridge before reheating. Add the celery and potato and continue cooking for 4 minutes. This soup would work with just about any blue cheese, though you might need to adjust the quantity to achieve the same effect with milder, creamier varieties. Recipes. Season with salt and pepper to taste, Serve with crusty bread and few extra chunks of cheese if youre feeling indulgent, Italys best traditional soups and broths, Five soups and sauces every cook should master, Join our Great British Chefs Cookbook Club. ne of my favourite soups, amid strong seasonal competition, broccoli and stilton has the great benefit of being green enough to feel healthy and rich enough to satisfy, with or without a big slab of buttered bread on the side. 2 Stir in flour and white pepper. 1 hour 15 minutes, plus overnight refrigeration, Jonathan Reynolds, "ONIONS ONIONS ONIONS". Another vegetable which makes an excellent alternative to broccoli is cauliflower. Method STEP 1 Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. This version of broccoli and blue cheese soup is a 30-minute version and uses no fancy equipment or ingredients. Using our convenient soup maker, you can enjoy a bowl of delicious homemade soup in as little as 21 minutes. Crumble in the Stilton cheese and cook for further 5 minutes. 2 medium leeks, trimmed and finely sliced. Finally, it's time to season the soup, always taste test first as the stock and blue cheese are quite salty already. At this point, you could stir in some shredded ham or turkey, roughly chopped chestnuts or even chopped pigs in blankets just heat them through in the hot soup before serving. Stir until melted, then cover with a lid. Perfect broccoli and stilton soup (Serves 4) 2 tbsp butter 2 shallots or 1 small onion, finely chopped 800ml chicken or vegetable stock 600ml milk 800g broccoli 200g stilton, crumbled Nutmeg,. Heat the oil in a medium pan on a medium heat and saute the onion for 5 minutes. Its also a good home for all sorts of festive leftovers, not just blue cheese. A delicious smooth tasting soup with a wonderful cheesy flavor. Stilton cheese has the lower water content than other blues cheeses and is a fantastic source of protein, if you can't find stilton, then you could use other blue cheese varieties, such as Gorgonzola or Roquefort. This broccoli and stilton soup is a simple 30-minute version that will have you spooning straight out of the pan. Melt the butter in a large saucepan over medium heat then add the onion and cook, stirring, until softened, 5-6 minutes. I have always preferred to use a handheld stick blender. Or, warm up wintry days with a pan of this potato, leek and stilton soup. Milk gives the dish a more neutral base than stock alone, which can, particularly if you use good stuff, be rather rich. I recommend buying whole broccoli as the stem and florets can all be used, so there is no waste! See our Privacy Policy. And of course, all the ingredients are available from Aldi! Stir in cheese. The instructions are clear, and easy to follow. You could buy just florets or tender stem broccoli instead, but it will be an unnecessary expense. Directions. Use the butter to saute the onions in the beginning. Pass the almonds in a separate bowl, and garnish the soup generously. In a large pan use a spray oil or minimum amount of olive oil and saut the onion and garlic over a low heat. Note: The information shown is Edamams estimate based on available ingredients and preparation. Roast tomato and spring onion risotto with seared Slice the shallot and sweat down in the butter. Search, save and sort your favourite recipes and view them offline. Taste and season if necessary, then divide between bowls and top with the remaining cheese and a good grating of nutmeg. But here is a quick step by step guide of how to make this broccoli soup recipe: Step 1. Add the broccoli and sweat for 10 minutes more. Get recipes, tips and offers in your inbox. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. N.B: the more vintage the cheese 150 grams is fine, otherwise add extra. Return to the pan and add a splash of milk or stock to thin, if necessary. Broccoli and cheddar soup is relatively common in the United States, but I wonder whether the stilton number was popularised by the New Covent Garden Soup Company, which burst on to the market in the late 80s with soup that didnt come in a tin, and certainly not in oxtail flavour. The origins of broccoli and stilton soup are unclear, but it's thought to have originated in the UK in the early 1900s. You don't want to fry them, just soften them. Meanwhile, cut the head into individual florets and crumble the stilton (or other cheese of your choice), discarding any rind and setting aside a little to use as a garnish. add the celery, leek and butter, stir until hot - turn off the heat then put lid on for a few minutes Pour in the stock and add thick stems of the broccoli, cook for 15 minutes until soft. Or in the microwave, until warmed through. 2023 /TM General Mills All Rights Reserved, Betty Crocker No-Bake Bites Cookie Dough. And sometimes, in the depths of winter, thats just what you need. Next, add the stock and bring the soup to a boil. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Sprinkle parsley over soup. Your email address will not be published. Once the stalk is almost tender, add these to the pan, cover and cook for about five minutes more, until the cheese has melted and the florets are soft. Fry the onions and garlic gently in the olive oil until transparent. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. This delicious broccoli and stiltonsoup is a classic for a reason. The vegetable section yields similarly slim pickings, with not even a passing mention in Nigel Slaters Tender, and nary a sniff in Jane Grigsons Vegetable Book, either. Hands-on time 25 min, simmering time 13-14 min, 1 head broccoli, florets trimmed, stalk chopped, 4 spring onions, chopped (or 2 large salad onions). Dont discard the stalk, as chef Sally Ab of the Harwood Arms seems to, but do add it before the florets, as Caroline Hires recipe for BBC Good Food magazine recommends, so it has the chance to soften properly. Just made this, and it is amazing. Kay & Luke 1 large potato, diced small 1 tablespoon plain flour, heaped 1 pint vegetable stock 5 fluid ounces dry cider 4 ounces Stilton cheese, grated or diced small 10 fluid ounces milk 1 tablespoon double cream salt and pepper, to Taste directions Melt butter in pan. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish. broccoli & stilton soup, Broccoli and Blue Cheese Soup, Stilton and Broccoli Soup, Stilton Broccoli Soup, Stilton Soup, Tried this recipe? You could use shallots if you prefer a sweeter result. Bring to a simmer, then cook until the stalk is beginning to soften (how long will depend on the size). Add the chicken stock to the shallots and bring to a rapid boil. And does it need double cream? Slow-Cooker Hot Artichoke and Spinach Dip. Lightly toast the slices of bread, lay on a baking sheet and top with the 75g crumbled stilton. I love my broccoli and stilton soup thick; if it is too thick for your liking, add more stock whilst blending until you reach the desired consistency. Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Sign up to receive weekly recipe ideas to your inbox Original reporting and incisive analysis, direct from the Guardian every morning, o entrenched is broccoli and stilton in my canon of classic soups well up there with the likes of. You must be logged in to rate a recipe, click here to login. Reheat from chilled on the stove until piping hot throughout. Stir until the blue cheese has melted, but don't let it boil. Add the rest of the roughly chopped broccoli and cook for a further 5 minutes. A British classic that's perfect for the autumn and winter months. A thrifty friend offers a tip about freezing the ends of blue cheese as one might do with parmesan rinds, then deploying them to add extra flavour (note, she cuts off the rind before consigning them to the freezer, which seems wise), and fishes them out before serving. 2 tbsp butter2 shallots or 1 small onion, finely chopped800ml chicken or vegetable stock600ml milk800g broccoli200g stilton, crumbledNutmeg, to garnish. cups Progresso chicken broth (from 32-oz carton). Add the remainder of the broccoli and cook for another 5-6 minutes. (-) Information is not currently available for this nutrient. Lawsons is the only recipe that doesnt read as if its been written in a time of severe brassica shortage: you need enough of the stuff to balance the richness of the cheese, so be generous, its not particularly expensive at this time of year. This tasty soup is a good home for all sorts of festive leftovers.
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