Stilton and Broccoli Soup

Method

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1. Melt the butter in a large pot over medium heat and cook the onion for 6 minutes until soft.

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2. Add the potato and stock, bring to a boil and simmer 8 minutes.

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3. Add the broccoli and simmer 6 minutes more, until just tender and still bright green.

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4. Take off the heat and blend with a stick blender until smooth.

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5. Add the Stilton and stir until it melts, then stir in the cream and pepper.

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6. Taste and add salt if needed, since the cheese is salty.

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7. Serve topped with the chives and a little extra crumbled Stilton.

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Chef’s Tips

• Take the soup off the heat before adding the cheese. Boiled blue cheese turns bitter.
• Cook the broccoli only until tender. Grey broccoli tastes sulphurous.
• Salt at the end. Stilton is very salty.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Crusty bread
• Oatcakes
• A crisp Bramley apple

Storage & Reheating

Refrigerate up to 3 days and reheat gently without boiling. Freeze without the cream for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.