Broccoli and Stilton soup

Broccoli soup with stilton

This recipe is an absolute classic! And it’s one of my favourite soups. I love broccoli, whether it’s steamed, cooked, stir-fried… However it’s been prepared, I just love it! And this soup is broccoli heaven. Add to that the wonderful Stilton and you have an outright winner. It’s great as main dish or as a starter to your meal. Stilton is a British blue cheese which you can substitute with other blue cheeses like Gorgonzola, Danish blue, Roquefort, Bleu D’Ambert, etc. Just don’t leave out the crouton-seeds mix ūüėČ It adds the final touch to the dish. For a hint of smokiness, you use smoked paprika instead of the regular one for the croutons and seeds.

Ingredients

Difficulty 
For 3-4 persons

  • 650 gr broccoli,¬†chopped
  • 2 celery sticks
  • 200 gr potatoes, peeled and cut into small cubes
  • 1 onion
  • 1,25 l¬†vegetable stock
  • 150 gr Stilton (set 50 gr aside for garnish)
  • 100 ml cream
  • 3 slices of old bread
  • 4 tablespoons sunflower seeds, pumpkin seeds and/or pine nuts
  • 2 tablespoons chopped pecan nuts or walnuts
  • 1 teaspoon paprika
  • Extra bread to serve

Directions

  1. Finely chop the onion. Wash the celery sticks, remove the top and bottom and thinly chop them.
  2. Heat a bit of oil in a pan and gently sweat the onion, potatoes and celery, on medium heat for about 7 minutes.
  3. Add the broccoli.
  4. Add the vegetable stock, cover and cook for about 10 minutes, until the broccoli and potatoes are cooked through. Check that with a knife; if it slides in easily, then they are cooked.
  5. Cut the bread in into small squares. Heat a bit of oil in a pan, add the bread, pecan nuts and paprika. Keep shaking constantly until the bread is toasted on all sides.
  6. Add the seeds and lightly roast them a couple of minutes.
  7. Once the broccoli is cooked, blend the soup in a blender or with a mixer. Add the cream and 100 gr crumbled Stilton and blend again.
  8. Pour the soup onto warm deep plates or bowls, garnish with the crouton and seeds mix and some crumbled Stilton.
  9. Serve it hot with some extra bread on the side.

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