Broccoli Stilton Soup Food
BROCCOLI AND STILTON SOUP
Delicious with the salty tang of Stilton. Serve with fresh baguette.
Provided by Ann Maksymiw
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.7 g, Cholesterol 14 mg, Fat 8.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 3.9 g, Sodium 297.2 mg, Sugar 3.2 g
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
BROCCOLI AND STILTON SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser ---- There are many broccoli cheese soup recipes on RZ, but I could not find a single one using Stilton cheese & we love it. Per the intro, "A very easy, but rich soup -- Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish." *Enjoy* !
Provided by twissis
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
- Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
- Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
- Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
- Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.
BROCCOLI AND STILTON SOUP
Our easy creamy broccoli and Stilton soup recipe with bubbling Stilton croûtons is the perfect antidote to the winter blues.
Provided by Antony Worrall Thompson
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 10
Steps:
- For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
- Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.
- Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
- Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.
- Transfer the blended mixture to a pan and bring gently to a simmer.
- Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.
- Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.
- Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
- Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve.
SOUP MAKER BROCCOLI AND STILTON SOUP
Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Put all the ingredients into the soup maker, except the stilton, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
STILTON-AND-BROCCOLI SOUP
Provided by Jonathan Reynolds
Categories dinner, easy, appetizer, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
- Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
- In a food processor, puree the vegetables in their broth and return them to the pot.
- Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
- Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 36 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 1183 milligrams, Sugar 10 grams, TransFat 0 grams
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