Broccoli and Stilton Soup with Stilton Croûtons

From BBC Food


Our creamy broccoli soup with bubbling Stilton croutons is the perfect antidote to the winter blues.



350g/12oz broccoli, florets and stalks cut into small pieces
400ml/14fl oz vegetable stock
25g/1oz butter
4 spring onions, finely sliced
50g/1¾oz Stilton, crumbled, or to taste
100ml/3½fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg


For the croûtons

4 slices French bread
100g/3½oz Stilton, sliced



For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.

Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.

Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.

Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.

Transfer the blended mixture to a pan and bring gently to a simmer.

Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.

Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.

Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.

Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve.


By Antony Worrall Thompson
From Saturday Kitchen