Broccoli and Stilton Broth

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Add diced onion and cook gently for 5 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.

   Tip: Don't let the garlic brown, as this can make the broth bitter.

2. 2

   Pour in the vegetable stock and add the bay leaf and fresh thyme sprigs. Bring to a gentle simmer.

3. 3

   Add the broccoli florets to the simmering stock and cook for 12-15 minutes until very tender and beginning to break down slightly.

   Tip: The broccoli should be soft enough to partially dissolve into the broth, creating natural creaminess.

4. 4

   While the broccoli cooks, melt butter in a frying pan and toast the breadcrumbs over medium heat, stirring frequently, until golden and crispy. Season with a pinch of salt and set aside.

   Tip: Toasted breadcrumbs add wonderful texture and won't become soggy immediately when sprinkled on top.

5. 5

   Remove the bay leaf and thyme sprigs from the broth. Crumble in the Stilton cheese and stir continuously until fully melted and incorporated into the broth.

   Tip: Stir gently to avoid splashing, and ensure all cheese is dissolved for a smooth consistency.

6. 6

   Pour in the double cream and stir to combine. Taste and adjust seasoning with sea salt and black pepper as needed.

   Tip: Add cream gradually if you prefer a lighter broth—you can always add more but cannot remove it.

7. 7

   Ladle the broth into serving bowls and top each portion with a generous handful of toasted breadcrumbs and a light drizzle of good quality olive oil if desired.