Broccoli and Stilton Chowder

Instructions

1. 1

   Heat a large pot over medium heat and fry the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 15ml of bacon fat in the pot.

   Tip: Save the bacon for garnish at the end to maintain its crispness.

2. 2

   Add the butter to the pot and sauté the diced onion and celery for 3-4 minutes until softened and fragrant.

   Tip: Don't let the vegetables brown; keep the heat at medium.

3. 3

   Add the diced potato and broccoli florets to the pot, then pour in the vegetable stock. Drop in the bay leaf and thyme sprigs.

   Tip: Ensure the vegetables are mostly submerged for even cooking.

4. 4

   Bring the mixture to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes and broccoli are completely tender.

   Tip: The broccoli should break apart easily when pierced with a fork.

5. 5

   Remove the bay leaf and thyme sprigs. Crumble the Stilton cheese into the pot and stir gently until fully melted into the soup.

   Tip: Stir slowly to avoid breaking up the broccoli too much, as you want some texture in the finished chowder.

6. 6

   Pour in the whole milk and stir to combine. Heat through for 2-3 minutes without boiling.

   Tip: The soup should be creamy and warming but not too thick; adjust with more stock if needed.

7. 7

   Taste and season with salt and black pepper, keeping in mind that Stilton is already quite salty.

   Tip: Add pepper generously for depth of flavour.

8. 8

   Ladle into bowls and top each serving with the reserved crispy bacon and a grind of black pepper.

   Tip: A drizzle of truffle oil or fresh thyme would elevate this further if desired.