Broccoli and Stilton soup

This easy and delicious broccoli and Stilton soup recipe is a fantastic dish for the colder months. Crumble over a little extra Stilton to serve if you're looking for further indulgence.

First published in 2016

Ingredients

Metric

Imperial

Broccoli and Stilton soup

Method

1
Slice the shallot and sweat down in the butter. Season with salt
2
Remove the florets from the stalk of broccoli and chop into very small pieces
3
Add the chicken stock to the shallots and bring to a rapid boil. Add the broccoli and cook until the broccoli has softened. Add the Stilton and the cream
4
Return to the boil then transfer to a blender and blitz until smooth. Season with salt and pepper to taste
5
Serve with crusty bread and few extra chunks of cheese if you’re feeling indulgent
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.