Broccoli and Stilton Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite soups to make when I want something that feels fancy but comes together in just 45 minutes. Broccoli is packed with vitamin C and fiber, so you get real nutrition alongside pure comfort. The beauty of this recipe is its simplicity: just sauté your aromatics, add broccoli and stock, then blend until silky smooth. That sharp, creamy Stilton cheese transforms everything into something restaurant worthy, while the white wine adds depth without fuss. It's the kind of bisque that makes you look like you've spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 500 gbroccoli florets(cut into small pieces)
- 1onion(finely chopped)
- 2celery stalks(diced)
- 2garlic cloves(minced)
- 800 mlvegetable stock
- 150 gstilton cheese(crumbled)
- 200 mldouble cream
- 30 gbutter
- 100 mlwhite wine
- 1 tspsea salt
- 1 tspblack pepper
- ½ tspnutmeg
Detail level
Instructions
- 1
Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and garlic, sautéing gently for 5 minutes until softened and fragrant.
Tip: Don't let the vegetables brown; keep the heat moderate for a delicate flavour base.
- 2
Pour in the white wine and let it simmer for 2 minutes to burn off the alcohol and add depth to the soup.
Tip: This step enhances the overall complexity of the bisque.
- 3
Add the broccoli florets and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the broccoli is completely tender.
Tip: Overcooked broccoli will blend into a creamier texture; undercooked will leave it slightly fibrous.
- 4
Remove the pot from heat and let cool slightly. Crumble the Stilton cheese into the pot, stirring well until completely dissolved and incorporated.
Tip: Cooling slightly prevents the cheese from breaking down into greasy clumps; it should blend smoothly into the liquid.
- 5
Using an immersion blender, purée the soup until smooth and velvety. Work in batches if using a traditional blender.
Tip: Blend thoroughly for at least 2-3 minutes to achieve a silky texture.
- 6
Stir in the double cream, and season to taste with sea salt, black pepper, and a pinch of nutmeg. Heat gently over low heat without allowing the soup to boil.
Tip: Nutmeg is subtle here but elevates the creamy, cheesy flavours beautifully.
- 7
Serve hot in warm bowls, garnished with toasted breadcrumbs or extra crumbled Stilton if desired.
Tip: A drizzle of truffle oil or a crispy bacon crumb makes an excellent garnish for dinner parties.
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