Broccoli and stilton soup

Cook: 20 mins
Broccoli and stilton soup
This soup is a perfect starter for the traditional Stephen's Day 'leftover' dinner.

350g Green Isle Frozen Broccoli

400ml vegetable stock

1tbsp butter

½ onion, finely diced

180g Stilton, crumbled

100ml double cream

Salt and black pepper

Pinch of nutmeg

2 demi baguettes, cut into slices

To save yourself time, cook the Green Isle Frozen Broccoli in the microwave by placing it in a microwaveable bowl with the vegetable stock, covering it with cling film and heating it for 3-4 minutes until soft.

While the broccoli cooks, heat the butter in a frying pan over a medium heat and add the onion. Cook for 2-3 minutes.

Place the cooked broccoli and vegetable stock in a food processor with the onion. Blitz for 10 seconds and then add 50g of Stilton, along with the cream and blend until smooth. Taste and add more Stilton if desired.

Transfer the mixture to a saucepan and bring to a simmer.

While the soup heats up, make the croutons. Toast the bread until golden-brown on each side.

Top the slices with the remaining Stilton and place under the grill until the cheese is bubbling.

Season the soup with salt, pepper and nutmeg and serve in warm bowls, topped with 2 Stilton croutons. 

Serves
4

Cooking Time
20 minutes

Main ingredients
Dairy, Cheese, Vegetables

Recipe Type
Soups, Starters

Special Info
Vegetarian

Level of Difficulty
Easy

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