Stilton And Broccoli Soup Food

BROCCOLI & STILTON SOUP

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.

BROCCOLI AND STILTON SOUP

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.

BROCCOLI AND STILTON SOUP

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.

BROCCOLI AND STILTON SOUP

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.

STILTON-AND-BROCCOLI SOUP

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.