Photo: Blue Stilton Soup Recipe
Ingredients
- 1/4 cup butter
- 1 onion, finely chopped
- 1 small broccoli head, chopped
- 6 tablespoons flour
- 3 3/4 cups chicken or vegetable stock
- 1 1/2 cups milk
- 3/4 cup Stilton cheese, crumbled
- Salt and pepper
- 4 to 5 tablespoons heavy cream
- Croutons, for garnish
Directions
Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
Do not allow soup to boil at this point, it will curdle.
To serve, garnish with croutons.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By debbie_12994363
Delray Beach, 48
on August 19, 2010
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very easy to make and quite tasty. I passed on the sieve part and put the soup in the blender...liking an occasional little bit chunky surprise.
By jj59
The Woodlands, TX
on January 27, 2008
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Simple to prepare, a little bit different and very tasty. I used up some stilton which was past its best for the cheeseboard. It was great in this recipe.
By donna_6744726
Albany, NY
on October 08, 2007
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This was a very easy soup to make and the end result was fantastic. My husband said it was the best broccoli soup he ever tasted. This was my first attempt at broccoli soup and I was really pleased with the end result. A few suggestions to the recipe - I sauteed the onions in the butter for a few minutes before adding the broccoli to make sure they softened as once you add in the broccoli the pan is quite full. I did not have un-salted butter and just used regular butter but it did not seem to affect the end result. The Stilton cheese melted very easily in the soup and I did not add the cream until just before I was ready to serve the soup. I would make soup this again in a heartbeat it was so easy and really delicious.
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