Broccoli and Stilton Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A velvety and sophisticated soup combining tender broccoli with the bold, peppery notes of creamy Stilton cheese, finished with a hint of thyme.
Ella x
Ingredients
- 500 gbroccoli(florets and stems chopped)
- 300 gpotatoes(peeled and cubed)
- 1onion(diced)
- 1000 mlvegetable stock
- 150 gstilton cheese(crumbled)
- 200 mlheavy cream
- 30 gbutter
- 4 sprigsfresh thyme
- 2garlic cloves(minced)
- 5 gsea salt
- 2 gblack pepper
- ½ gnutmeg(ground)
Detail level
Instructions
- 1
Melt butter in a large pot over medium heat and sauté the diced onion and minced garlic until softened and translucent, about 3 minutes.
Tip: Don't let the garlic brown, as it will become bitter.
- 2
Add the chopped potatoes and broccoli pieces to the pot, stirring to coat in the butter. Cook for 2 minutes to begin softening.
Tip: Chop the broccoli stems into similar-sized pieces as the florets for even cooking.
- 3
Pour in the vegetable stock and add the fresh thyme sprigs. Bring to a boil, then reduce heat and simmer for 15-18 minutes until potatoes are completely tender.
Tip: The vegetables should break apart easily with a fork when ready.
- 4
Remove the pot from heat and discard the thyme sprigs. Blend the soup until smooth using an immersion blender, working in batches if needed.
Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.
- 5
Return the blended soup to low heat and stir in the crumbled Stilton cheese until fully melted and incorporated.
Tip: Add the cheese gradually while stirring to ensure it dissolves smoothly without clumping.
- 6
Stir in the heavy cream and season with sea salt, black pepper, and ground nutmeg to taste.
Tip: Taste before adding all the salt, as Stilton is already quite salty.
- 7
Simmer gently for 2-3 minutes without boiling, then ladle into serving bowls and garnish as desired.
Tip: A small drizzle of truffle oil or crispy bacon pieces make excellent toppings.
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