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29 December 2019 By Lucy Leave a Comment

Stilton and Broccoli Soup

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Stilton and Broccoli Soup recipe

Well we made it to the 29th December. Is it even the 29th December? I don’t know what day of the week it is let alone the date. Should the bins go out? Are the shops open? Do we have any turkey left? What’s for dinner? I am lost in a haze of cheese based meals and a permanent Prosecco hangover. However, I have a commitment to you, and to my leftovers so, wearing pyjamas and with 3 day old hair, I give you my post Christmas Stilton and Broccoli Soup.

This recipe was a special request from Ben, who has a love of slightly 70’s food, of which I include Stilton and Broccoli Soup. Thank God this is a simple recipe, because enthusiasm and inclination are low. I’ve spent the last 3 days eating Celebrations and we’ve just opened yet another bottle of Prosecco. All that’s required of this is a bit of minor chopping, stirring and pouring then a final blitz with some sort of hand blender. The result, however, is complex. It’s smooth, creamy but not too rich, cheesy, but not in a curdly way. And for goodness sake, it contains 2 heads of broccoli, and this is more green veg than I’ve eaten in a week, so that can only be a good thing. It’s with huge thanks to the Guardian for their guidance with this.

If you, like me, don’t care if you never cook again, then this is recipe for you. It’s simple, delicious and doesn’t contain any turkey or chocolate. Win, win, win.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

This recipe is leftover heaven. I had a fridge full of broccoli and my Brother in Law bought enough Stilton for about 30 people, so we inherited quite the slab. At this time of the year I’m just happy to get things out of my fridge and into stomachs.

Right, make a start by vaguely finely chopping your onion or shallots and adding it to a large lidded pan on a low heat with the butter. Cook them until they’re softening and translucent.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

While this is going on, separate the broccoli stalks from the florets. Roughly chop the stalks and pop the florets to one side.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog
Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Once the onions are ready, add the broccoli stalks, stir, and cook for a minute.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Next, pour in the milk and stock, bring up to the simmer then pop a lid on.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog
Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Cook for 5 to 8 minutes or until the stalks have softened. Add the broccoli florets and the crumbled stilton and stir.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog
Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Pop the lid back on and cook for another 5 minutes or so, until the broccoli is cooked through. Leave to cool for a moment before blending using the method of your choosing.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

Stir, season to taste, then serve piping hot in large quantities. Glass of fizz optional. It is still Christmas after all.

Stilton and Broccoli Soup recipe from Lucy Loves Food Blog
Stilton and Broccoli Soup recipe from Lucy Loves Food Blog
Stilton and Broccoli Soup recipe from Lucy Loves Food Blog

At this time of year my body is 30% Celebrations, 50% gin and 20% mincemeat so to get a bowl of broccoli down me is a miracle. The fact it’s slathered in Stilton and butter is irrelevant. All bets are off until the 2nd January. Fact.

Lucy x

Stilton and Broccoli Soup recipe

Serves a good 6, still full from Christmas Day

You will just need a hand blender and a large lidded saucepan

50g butter

1 onion or 2 shallots, finely chopped

800g broccoli, separated into stalks and florets

800ml stock, chicken or vegetable

600ml milk

200g Stilton, crumbled, or other blue cheese, or strong cheddar if you like

Salt and pepper

Extra crumbled Stilton and a splash of cream to garnish

Take a large saucepan and melt the butter over a low heat. Add the chopped onion and cook for around 5 minutes or so until softening and translucent.

Meanwhile, remove the stalks from the broccoli and chop into chunks. Keep the florets in a bowl for later. Once the onion is soft, add the chopped broccoli stalks and stir. Cook for a minute.

Pour in the stock and milk, bring up to the simmer and pop a lid on. Cook for 5 to 8 minutes or until the broccoli stalks are softening.

Tip in the broccoli florets and the crumbled Stilton, stir, bring back up to the simmer then put the lid on for another 4 to 5 minutes or until the broccoli is cooked through. Leave to cool slightly.

Blitz with your hand blender or puree in your blender. Check for any salt or pepper requirements. Re heat and serve, piping hot, with a teeny splash of double cream and a touch more crumbled cheese.

Leftovers will keep in the fridge for 2 to 3 days or in the freezer for a month or so.

Lucy Loves Food Blog
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Filed Under: Cheese, Christmas, Dinner Party, Family Meals, First courses, Leftovers, Recipes, soup, Vegetarian, Winter




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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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