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Broccoli and Stilton Cheese Soup

By: Ramona Cuisine from ramonascuisine.com
Broccoli and Stilton Cheese Soup

I have to admit that when the menu has been revealed and heard about being served broccoli soup I was not only a little skeptical but also a bit long faced, but of course, I was prepared to give it a try and…… I did!I have to admit that when the menu has been revealed and heard about being served broccoli soup I was not only a little skeptical but also a bit long faced, but of course, I was prepared to give it a try and…… I did!

NotesFor vegans: replace the blue cheese with vegan cheese.

Serves6

Preparation Time10 min

Cooking Time20 min

Ingredients

  • 800 g broccoli
  • 1.5 l water
  • 1 medium-large onion
  • 1 medium leek
  • 2 sticks celery
  • 1 large baking potato
  • 1 medium carrot
  • 2 cubes vegetable stock
  • 1 pinch cayenne pepper
  • 100-120 g blue cheese (Stilton, Roquefort or Danish blue)
  1. Place a cooking pot on high heat. Add the water and allow it to boil.

  2. When water starts boiling, add salt, stock cubes, cayenne pepper and the roughly chopped leek, onion, celery, potato and the broccoli stalks. Leave the florets aside for now.

  3. Cover and boil for 15-20 minutes on medium heat until veggies are nice and soft.

  4. Remove the lid, add the broccoli florets and cook for another 5 minutes.

  5. Add the cheese in and either transfer the soup to a blender or blend it with an electric hand blender.

  6. Season with some cayenne pepper and salt if needed and serve.

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