Stilton-and-Broccoli Soup

Name: Stilton-and-Broccoli Soup
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 2 1/2 cups leeks, tough outer green leaves removed and thinly sliced; 1 cup onions, chopped; 1/2 cup celery, finely chopped; 2 3/4 pounds broccoli, stalks peeled and diced, florets separated; 7 cups chicken stock; 1 cup heavy cream; 3/4 pound Stilton, coarsely grated; Salt and freshly ground black pepper to taste; 1 cup almonds, thinly sliced

By Jonathan Reynolds

Total Time: About 1 hour
Rating: 4(52)
Notes: Read community notes

Featured in: Food; Rules of The Game

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Ingredients

Yield:6 to 8 servings

2tablespoons olive oil
2½cups leeks, tough outer green leaves removed and thinly sliced
1cup onions, chopped
½cup celery, finely chopped
2¾pounds broccoli, stalks peeled and diced, florets separated
7cups chicken stock
1cup heavy cream
¾pound Stilton, coarsely grated
Salt and freshly ground black pepper to taste
1cup almonds, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
Step 2
Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
Step 3
In a food processor, puree the vegetables in their broth and return them to the pot.
Step 4
Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
Step 5
Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.

Ratings

4 out of 5

52 user ratings

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Cooking Notes

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Anne3 years ago

Although the recipe refers to finishing the soup right before serving, I think this soup tastes far, far better after a day in the refrigerator. So if your initial reaction is “Meh,” give the flavors time to meld and you will change your opinion.

Ann3 years ago

This is an excellent soup. Followed recipe exactly. Had some Stilton cheese that wasn’t the best to use up. Enjoy1

Kymmore3 years ago

Added a peeled potato and cut down on the cream. Lovely!

NK in Brussels6 years ago

A very good soup. I skipped the cream for calories (figured 3/4 lb of Stilton was enough milk fat, plus almonds), but use it if serving it for guests for consistency/avoid separation. I toasted the almonds, which I recommend. Would also recommend a low-salt chicken broth if not using homemade.

tdalec6 years ago

This is a great winter soup. It cuts down on prep work to use a food processor to fine chop the veggies and grate the cheese. And, I used an immersion blender to puree in the dutch oven. When grated, 12 ounces of Stilton looks overwhelming but, it turns out to be just right.

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