I have been making quite a lot of soup recently with varying degrees of success. Some of them have been delicious and others not quite so nice. Brocolli and stilton soup is one of my favourites so I thought I would have a go at making some. My first attempt was only OK but this recipe was really yummy and I will definately be making it again. I love to have a bowl of warm and comforting soup on a chilly evening.
This soup is so easy to make and truly satisfying. I used a stick blender which I find easier than having to pour the soup into a blender. This is a lovely creamy soup and I would really recommend that you try it. It makes a wonderful meal served with some crusty bread.
Brocolli and Stilton Soup
120g cream cheese - I used Philadelphia
75g Stilton, crumbled
a little olive oil
salt and freshly ground black pepper
1 head of brocolli broken into florets
1 onion, chopped
900ml vegetable stock
fresh chives to garnish
Pour the olive oil into a large saucepan and heat gently. Then saute the onion for about 3 mintues until softened.
Add the brocolli and vegetable stock to the saucepan and bring to the boil. Cover and cook over a low heat for about 15 minutes or until the brocolli is tender.
Using a stick blender, blend the soup for about 10 seconds. If you don't have a stick blender then transfer the soup to a blender or food processor and blend.
Reserve a small amount of the soft cheese and then add the remaining to the soup. Stir the cheese into the soup until it has melted in. Add the blue cheese and blend for a few seconds until smooth.
Reheat the soup gently and season to taste with salt and pepper.
Ladle the soup into warmed bowls and spoon a little of the reserved soft cheese onto the top of each portion. Sprinkle with some chopped chives and serve.