The first time I tried Broccoli and Stilton soup was a few years ago in a pub in Cheddar Gorge after I had visited the caves and seen the real cave aged Cheddar Cheese!
I've tried tinned Broccoli and Stilton soups but none come close - they seem to have too much stilton taste in there which over powers the flavour of the broccoli so I'm trying to create the tastiest, creamiest most delicious recipe myself so lets see how it tastes..
Portions: 4
Ingredients
- 1 Finely Chopped Onion
- 1 Sliced Stick of Celery
- 1 Sliced Leek
- 1 Diced Medium Potato
- 1 Chopped Up Head of Broccoli
- 1l Chicken Stock
- 110g stilton
- A knob of butter
- Olive Oil
- Black Pepper
- Cream (optional but can be a game changer and you don't need much to make a difference)
Equipment
- Pressure Cooker
- Hand Blender
- Knife
- Chopping Board
Instructions
- Sauté the onion in a little olive oil until it softens and goes golden brown
- Add the sliced leek, sliced celery, diced potato and a knob of butter and continue to cook for a few minutes until the celery and leeks etc. have softened
- Pour in the chicken stock
- Add the Broccoli
- Pressure Cook on high for 5 minutes and allow the steam to release naturally
- Blend until smooth
- Add some cracked black pepper to taste
- Crumble in the Stilton and stir - don't worry if some lumps of stilton remain as this adds to the flavour
- To bring it to a slightly higher level you can add a little cream (not too much, a little bit goes a long way)!
Serving Suggestion(s)
Serve with crusty or sourdough bread and butter or a crusty roll and enjoy!
