Broccoli and Stilton Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This silky broccoli and Stilton velouté is one of my go to soups when I want something special without fussing for hours. The whole thing comes together in under 45 minutes, making it perfect for a weeknight dinner. Broccoli is packed with vitamin C and fiber, so you're getting real nutrition in every spoonful. The creamy Stilton adds such a luxurious depth that you'd never guess how straightforward this recipe actually is. It's comfort in a bowl, and honestly, it costs very little to make.
Ella x
Ingredients
- 600 gbroccoli florets(cut into small pieces)
- 1onion(diced)
- 1celery stalk(chopped)
- 200 gpotato(peeled and cubed)
- 800 mlvegetable stock
- 150 gstilton cheese(crumbled)
- 150 mldouble cream
- 30 gbutter
- ½ tspground nutmeg
- 1 tspsea salt
- ½ tspblack pepper
- 50 gwholemeal breadcrumbs(for garnish)
Detail level
Instructions
- 1
Melt butter in a large saucepan over medium heat and add the diced onion and celery. Sauté gently for 5 minutes until softened and fragrant.
Tip: Keep the heat moderate to prevent browning; you want a pale, sweet base.
- 2
Add the cubed potato and broccoli florets to the pan, stirring to coat with butter. Pour in the vegetable stock and bring to a gentle boil.
Tip: The potato will help thicken the soup naturally as it breaks down.
- 3
Simmer for 18-20 minutes until the broccoli and potato are completely tender and easily pierced with a knife.
Tip: Don't rush this step; fully cooked vegetables blend into a silkier texture.
- 4
Remove the pan from heat and let cool slightly for 2 minutes. Using an immersion blender, purée the soup until completely smooth.
Tip: Work in batches if using a food processor, never filling it more than two-thirds full.
- 5
Return the blended soup to low heat and gently stir in the crumbled Stilton cheese until fully melted and incorporated.
Tip: Stir constantly to ensure the cheese melts evenly without clumping.
- 6
Pour in the double cream and season with ground nutmeg, sea salt, and black pepper. Stir well and heat through without boiling.
Tip: Taste and adjust seasoning; Stilton is naturally salty, so taste before adding extra salt.
- 7
Toast the breadcrumbs in a dry frying pan over medium-high heat for 3-4 minutes, stirring occasionally, until golden and crispy.
Tip: Watch carefully as breadcrumbs can burn quickly; they should be a light golden brown.
- 8
Ladle the soup into bowls and top each serving with a generous pinch of toasted breadcrumbs. Serve immediately while piping hot.
Tip: The crispy breadcrumbs provide a delightful textural contrast to the silky soup.
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