Broccoli and Stilton Soup

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

An old friend of ours, Dave, loved broccoli and Stilton soup. And whenever I make it, I always think of him. I like it quite thick, with extra Stilton crumbled over the top so it turns creamy in the heat of the soup, and lots of black pepper.  Here's the recipe I use - I usually make a fairly large batch and then freeze it in portions in old plastic takeaway containers. A use for everything, and all that.....

This soup is great for using up leftover Stilton (and, indeed, broccoli) and it's cheap to make, too. 

Broccoli and Stilton Soup
Serves 4, generously

  • 1-2 tbsp olive oil
  • small knob of butter (about 1tsp)
  • 1 small onion, chopped 
  • 1 large garlic clove, chopped
  • 500g broccoli, stalks and all
  • 1 litre chicken stock
  • pinch of sea salt
  • 125g Stilton cheese, plus extra for sprinkling over
  • Black pepper, to serve
  1. Heat the olive oil in a largish saucepan and melt in the butter. Chop the broccoli stalks into 1cm approx chunks and slice off the separate florets. 
  2. Add the chopped garlic and onion to the melted butter and oil and cook gently for a few seconds, stirring, until they soften. Tip in the chopped up broccoli. Cook for 1-2 minutes, stirring. 
  3. Pour in the stock, with a pinch of salt and simmer gently until the broccoli (especially the stalk) is tender. This will take about 15-20 minutes. 
  4. Take the pan off the heat and leave to cool very slightly. Crumble in the Stilton and blend using a stick blender, until smooth and creamy. Serve straight away, in warmed bowls with the extra Stilton on top and lots of black pepper. 
What are your favourite quick winter soups?