Stilton-and-Broccoli Soup
Updated Nov. 15, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2½cups leeks, tough outer green leaves removed and thinly sliced
- 1cup onions, chopped
- ½cup celery, finely chopped
- 2¾pounds broccoli, stalks peeled and diced, florets separated
- 7cups chicken stock
- 1cup heavy cream
- ¾pound Stilton, coarsely grated
- Salt and freshly ground black pepper to taste
- 1cup almonds, thinly sliced
Nutritional analysis per serving (8 servings)
506 calories; 35 grams fat; 17 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 23 grams protein; 1183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
- Step 3
In a food processor, puree the vegetables in their broth and return them to the pot.
- Step 4
Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
- Step 5
Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.
Private Notes
Comments
Although the recipe refers to finishing the soup right before serving, I think this soup tastes far, far better after a day in the refrigerator. So if your initial reaction is “Meh,” give the flavors time to meld and you will change your opinion.
Yikes. I don't have enough Stilton. Wonder what cheese -- feta, for example -- I could add to the recipe?
Roughly have the recipe, adding a bit of cauliflower to make up for missing broccoli. Blended with immersion blender to preserve texture and have a few “chunks.” Slipped cream entirely and did not miss it. Also skipped almonds, but that would have been nice. Needs a decent amount of black pepper! Delicious!
Although the recipe refers to finishing the soup right before serving, I think this soup tastes far, far better after a day in the refrigerator. So if your initial reaction is “Meh,” give the flavors time to meld and you will change your opinion.