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
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.
This is an excellent soup. Followed recipe exactly. Had some Stilton cheese that wasn’t the best to use up. Enjoy1
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