Broccoli and Stilton Soup: A Creamy, Dreamy Delight

Broccoli and Stilton soup is a classic combination for a reason. The earthy, slightly bitter broccoli is perfectly balanced by the creamy, salty, and pungent Stilton cheese. This soup is surprisingly easy to make, incredibly satisfying, and perfect for a chilly day. It’s also a great way to sneak some extra vegetables into your diet! This recipe provides detailed steps and instructions to ensure your soup turns out perfectly every time.

## Why This Recipe Works

* **Balance of Flavors:** The combination of broccoli and Stilton is a match made in culinary heaven. The broccoli provides a healthy dose of vitamins and a slightly bitter flavor, while the Stilton adds richness, saltiness, and a distinctive tang.
* **Creamy Texture:** The addition of cream (or a dairy-free alternative) creates a luxuriously smooth and velvety texture.
* **Easy to Make:** This recipe requires minimal effort and uses simple ingredients, making it perfect for a weeknight meal.
* **Versatile:** You can easily adapt this recipe to suit your dietary needs or preferences. For example, you can use a different type of blue cheese or substitute the cream with coconut milk for a vegan version.

## Ingredients You’ll Need

* **Broccoli:** 1 large head (about 500g), cut into florets
* **Stilton Cheese:** 150g, crumbled
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **Vegetable Broth:** 1 liter (approximately 4 cups)
* **Double Cream:** 150ml (approximately 2/3 cup) – or a dairy-free alternative like coconut cream
* **Olive Oil:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Optional Garnishes:** Croutons, extra crumbled Stilton, chopped chives, a swirl of cream

## Equipment

* Large pot or Dutch oven
* Immersion blender (or regular blender)
* Chopping board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

This recipe can be divided into the following steps. Remember to read through the entire recipe before starting.

**Step 1: Prepare the Vegetables**

* Wash the broccoli thoroughly under cold water.
* Cut the broccoli into florets, separating the florets from the main stalk. The stalk can also be used, but it takes longer to cook. If using the stalk, peel the tough outer layer and chop it into smaller pieces.
* Peel and chop the onion into small dice.
* Peel and mince the garlic cloves. You can use a garlic press or finely chop them with a knife.

**Step 2: Sauté the Onion and Garlic**

* Place the large pot or Dutch oven over medium heat.
* Add the olive oil and let it heat up for a few seconds.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Broccoli and Broth**

* Add the broccoli florets (and chopped stalk, if using) to the pot.
* Pour in the vegetable broth, ensuring that the broccoli is mostly covered. If needed, add a little more broth or water.
* Bring the mixture to a boil, then reduce the heat to a simmer.

**Step 4: Simmer Until Tender**

* Cover the pot and let the soup simmer for 15-20 minutes, or until the broccoli is tender and easily pierced with a fork.
* Check the broccoli periodically to ensure it’s not overcooked, as this can make the soup bitter.

**Step 5: Blend the Soup**

* Remove the pot from the heat.
* Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. However, be extremely cautious when blending hot liquids in a regular blender. Work in batches, filling the blender only halfway, and vent the lid to allow steam to escape. Cover the lid with a towel to prevent splattering.
* Blend until completely smooth.

**Step 6: Add the Stilton and Cream**

* Return the pot to low heat.
* Add the crumbled Stilton cheese and stir until it is melted and fully incorporated into the soup. This may take a few minutes.
* Pour in the double cream (or your dairy-free alternative) and stir until the soup is heated through. Do not boil the soup after adding the cream, as it can curdle.

**Step 7: Season and Serve**

* Taste the soup and season with salt and pepper to your liking. Remember that Stilton is already quite salty, so you may not need much additional salt.
* Serve the soup hot, garnished with your choice of toppings, such as croutons, extra crumbled Stilton, chopped chives, or a swirl of cream.

## Tips for the Best Broccoli and Stilton Soup

* **Use Fresh Broccoli:** Fresh broccoli will give you the best flavor and texture. Avoid using frozen broccoli, as it can become mushy when cooked.
* **Don’t Overcook the Broccoli:** Overcooked broccoli can become bitter and lose its vibrant green color. Cook it just until it’s tender. 15-20 minutes of simmering is usually enough.
* **Use Good Quality Stilton:** The quality of the Stilton cheese will significantly impact the flavor of the soup. Choose a creamy and flavorful Stilton for the best results. Consider using a vintage Stilton for a more intense flavor.
* **Adjust the Amount of Stilton:** If you’re not a big fan of Stilton, you can reduce the amount used in the recipe. Start with a smaller amount and add more to taste.
* **Blend Thoroughly:** Make sure to blend the soup until it’s completely smooth and creamy. This will give it a luxurious texture.
* **Don’t Boil After Adding Cream:** Boiling the soup after adding the cream can cause it to curdle. Heat it gently over low heat until it’s warmed through.
* **Customize Your Garnishes:** Get creative with your garnishes! Croutons, extra crumbled Stilton, chopped chives, a swirl of cream, or even a sprinkle of chili flakes can add extra flavor and visual appeal.
* **Make it Vegan:** To make this soup vegan, substitute the double cream with coconut cream and ensure your vegetable broth is vegan-friendly. You can also use a vegan blue cheese alternative, although the flavor will be slightly different.
* **Add a Touch of Spice:** For a hint of warmth, add a pinch of red pepper flakes or a dash of hot sauce to the soup.

## Variations

* **Broccoli and Cheddar Soup:** If you’re not a fan of Stilton, you can substitute it with cheddar cheese. Use a sharp cheddar for the best flavor.
* **Broccoli and Potato Soup:** Add a chopped potato to the soup along with the broccoli for a heartier meal.
* **Cream of Broccoli Soup:** Omit the Stilton cheese for a classic cream of broccoli soup. You can add a squeeze of lemon juice at the end to brighten the flavor.
* **Spicy Broccoli Soup:** Add a pinch of red pepper flakes or a chopped chili pepper to the soup for a spicy kick.
* **Roasted Broccoli Soup:** Roast the broccoli florets in the oven before adding them to the soup for a deeper, more complex flavor. Toss the broccoli with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.

## Serving Suggestions

Broccoli and Stilton soup is delicious on its own as a starter or light meal. Here are some serving suggestions:

* **Serve with Crusty Bread:** A slice of crusty bread is perfect for dipping into the creamy soup.
* **Serve with a Grilled Cheese Sandwich:** Broccoli and Stilton soup and a grilled cheese sandwich make a classic and comforting combination.
* **Serve as a Starter:** Serve the soup as a starter before a main course of roasted chicken, fish, or pasta.
* **Serve with a Salad:** A side salad adds freshness and balance to the richness of the soup. Try a simple green salad or a more elaborate salad with grilled vegetables or fruit.
* **Serve as a Light Lunch:** Enjoy a bowl of broccoli and Stilton soup for a light and healthy lunch.

## Storage Instructions

* **Refrigerate:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** The soup can also be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw the soup in the refrigerator overnight and reheat it gently on the stovetop.
* **Reheating:** Reheat the soup gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling the soup, as this can cause the cream to separate. If the soup becomes too thick, add a little broth or water to thin it out.

## Nutritional Information (Approximate)

*Please note that nutritional information is approximate and may vary depending on the specific ingredients used.*

* **Calories:** Approximately 250-300 per serving
* **Fat:** 15-20g
* **Saturated Fat:** 8-12g
* **Cholesterol:** 50-70mg
* **Sodium:** 500-700mg
* **Carbohydrates:** 15-20g
* **Fiber:** 5-7g
* **Protein:** 8-10g

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen broccoli?**
A: While fresh broccoli is recommended for the best flavor and texture, you can use frozen broccoli in a pinch. However, be aware that it may become mushy when cooked.

**Q: Can I use a different type of blue cheese?**
A: Yes, you can substitute Stilton with another type of blue cheese, such as Gorgonzola or Roquefort. However, the flavor will be slightly different. Adjust the amount of cheese to taste.

**Q: Can I make this soup vegan?**
A: Yes, to make this soup vegan, substitute the double cream with coconut cream and ensure your vegetable broth is vegan-friendly. You can also use a vegan blue cheese alternative.

**Q: Can I add other vegetables to the soup?**
A: Yes, you can add other vegetables such as potatoes, carrots, or celery to the soup. Add them along with the broccoli and cook until tender.

**Q: How can I make the soup thicker?**
A: If you want a thicker soup, you can add a tablespoon of flour or cornstarch to the sautéed onions and garlic before adding the broth. Alternatively, you can blend a portion of the soup with a potato or some cooked rice and then stir it back into the soup.

**Q: How can I make the soup thinner?**
A: If the soup is too thick, add a little broth or water to thin it out. Stir well and heat through.

**Q: Can I use milk instead of cream?**
A: Yes, you can use milk instead of cream, but the soup will be less rich and creamy. Use whole milk for the best results.

**Q: How long does the soup last in the refrigerator?**
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

**Q: Can I freeze the soup?**
A: Yes, the soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw the soup in the refrigerator overnight and reheat it gently on the stovetop.

**Q: What are some good toppings for the soup?**
A: Some good toppings for broccoli and Stilton soup include croutons, extra crumbled Stilton, chopped chives, a swirl of cream, or a sprinkle of chili flakes.

Enjoy this delicious and comforting Broccoli and Stilton Soup! It’s a perfect meal for any occasion, and it’s sure to become a family favorite.