Tuesday, 10 January 2012

Broccoli & Stilton Soup

Whenever we have broccoli, I save the stems in the freezer until I have the urge to make Broccoli and Stilton Soup. I use the stems as padding, instead of using two heads of broccoli, I'll use one head including the stem plus another stem.  However, if you're feeling particularly frugal use 3 or 4 stems and no florets of broccoli.  If you've only got frozen broccoli, you'll need about 500g/1lb.

If you don't have Stilton, you can use any other blue cheese.  Be warned if you use Danish Blue - it gets most of its flavour from salt.

Since I decided to make soup, DH dug the bread maker out of storage.  Here's proof you can make bread and cook a meal with vitually no workspace whatsover.

 Broccoli & Stilton Soup - Serves 4


1 tablespoon of oil or butter
1 medium onion, sliced
1 clove garlic, crushed
200ml dry white wine or cider
800ml stock (or water plus 2 stock cubes)
1 head broccoli plus 1 or 2 stems
150g Stilton or other strong blue cheese, cubed
Pepper to season

  1. In a deep saucepan, melt the butter or heat the oil.  Stir in the onion and garlic and fry until soft.
  2. Meanwhile, cut the broccoli into florets and slice the stems.
  3. When the onion is soft, pour over the wine or cider together with stock, then gently add the broccoli.  Bring to the boil and simmer for 20 minutes or until the stems are soft.
  4. Stir in the cheese and keep stirring while it melts.
  5. Using a hand blender, blend until smooth. Alternatively, if you have a food processor or stand-alone blender, carefully ladle the hot soup into the blender and process until smooth, then return to cooking pot or decant into a soup terrine.  Do not over process - I once made a soup so smooth and textureless that it was horrible to eat.  It had the mouth-feel of water.
  6. Season with freshly ground pepper.  You won't need salt because the cheese is salty enough.
  7. Serve with fresh bread.


- Pam

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