AuthorFPG
RatingDifficultyBeginner0

Stilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 onion, peeled and chopped
 3 sticks of celery, roughly chopped
 Some olive oil
 1 large potato, peeled and chopped
 1 l turkey or chicken stock
 300 g broccoli, roughly chopped
 100 g of Stilton, Roquefort or other blue cheese
 Ground black pepper
 Pinch of nutmeg
 Chopped chives to serve
 Warm crusty bread

1

Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.

2

Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.

3

Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.

Ingredients

 1 onion, peeled and chopped
 3 sticks of celery, roughly chopped
 Some olive oil
 1 large potato, peeled and chopped
 1 l turkey or chicken stock
 300 g broccoli, roughly chopped
 100 g of Stilton, Roquefort or other blue cheese
 Ground black pepper
 Pinch of nutmeg
 Chopped chives to serve
 Warm crusty bread

Directions

1

Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.

2

Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.

3

Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.

Celery, Broccoli and Stilton Soup
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