BROCCOLI AND STILTON SOUP

Broccoli and stilton soup is a classic and very easy to make. It's not something I would normally think to make either. But I found half a head of broccoli that needed to be used up and decided to make my own version of this soup. I had no Stilton cheese, but I did have some Cornish Blue lurking in the fridge. To bulk out the vegetables, I used a few peas and celery. My aim was to make a quick soup within half an hour - which I achieved - and the result was surprisingly satisfying.

BROCCOLI AND CHEESE SOUP

Ingredients

Broccoli - we used 150g

One large potato (180g) - cubed

40g blue cheese

40g peas

one stick celery

half small leek (if you have one)

one onion, chopped

400ml stock - we used vegetable 

120ml whole milk (or cream)

knob of butter

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Sweat the chopped onion, celery and leek in a small amount of butter. 

When soft, transfer to a saucepan - add the broccoli, potato and stock. 

Simmer for around 15 minutes. 

Add the peas (if using) and cook for a further 5 minutes.

Leave to cool slightly.

Blend.

Add the milk or cream, cheese and a little water to achieve your desired consistency.

Taste - and adjust seasoning if necessary.

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A lot of the traditional broccoli and stilton soup recipes won't use leek, celery or peas, but as I didn't have enough broccoli I needed to add something. We couldn't detect any difference in the final taste either. I also used less cheese than some of the recipes available, this wasn't to save calories - it was merely a taste preference. We like strong flavours, yet we found 40g of cheese was sufficient. The milk added a sweetness which I thought balanced the flavours nicely.
This recipe yielded just over 900ml of soup, enough for three very generous portions - at around 175 calories each. It would easily make a great dinner party starter and serve four good portions. Swirl with cream if you wish. We served ours with hot buttered toast. It was an unexpectedly 'nice' bowl of soup, and we're definitely going to make it again.

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