Ingredients
Vegetables
- 1 kg fresh broccoli, chopped into florets
- 1 large onion, diced
- 1 large leek, washed and sliced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
Dairy
- 200 g Stilton cheese, crumbled
- 200 ml cream
- 25 g butter
Other
- 1 litre vegetable stock
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion, sliced leek, and minced garlic, then sauté until they become translucent and fragrant, about 5 minutes.
- Add Potatoes: Stir in the diced potato to the onion mixture, ensuring they are well combined to prepare for simmering.
- Simmer Potatoes: Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering for another 10 minutes until the broccoli is tender.
- Incorporate Cheese and Cream: Remove the pot from heat. Stir in the crumbled Stilton cheese and cream until melted and combined. Season the soup with salt and pepper according to taste.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return to the pot.
- Reheat and Serve: Gently heat the blended soup over low-medium heat until warmed through. Ladle into bowls and serve immediately.
Notes
- For a thicker soup, reduce the amount of vegetable stock slightly or add more potato.
- If you prefer a chunkier texture, blend only half the soup and leave the rest chunky.
- Stilton cheese has a strong flavor; adjust the quantity according to your taste preference.
- Use low-fat cream or a dairy alternative to lighten the soup if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
