1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 - 15 minutes until all the vegetables are soft.
4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
DINNER PARTY TIP
Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.
Creamier the Stilton the better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 385 (72%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 60.7mg||19 %|
|Sodium 629.6mg||22 %|
|Potassium 774mg||20 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 20.8g|
|Protein 16.3g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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