Broccoli and Stilton Potage

Instructions

1. 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. 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. 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. 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. 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. 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. 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.