My Godmother makes the best Broccoli and Stilton soup. Bold statement I know. I haven't changed her recipe one bit as it's perfect!
I'm going to be doing a couple of recipes that are all super cheap and can be made in bulk and frozen. I call it my 'back-to-uni-batch'.
This a simple soup to make (as most soups are!) as it's based around the principle of cooking it in one pot and blitzing it.
The ingredients are really easy to get and the stilton from Aldi is as good as any.
As we're making a soup rather than serving broccoli as a side dish we can use the whole thing rather than just the head. The stalk is actually full of all the antioxidents that health experts keep saying broccoli is full of. It's usually a little too tough to eat when you steam it, but in a soup you'll get all of the flavour and none of the texture.
When a recipe says to cook onions until they are translucent this is the sort of colour you're after. The onions should be a very pale yellow and you should be able to almost see through them. If you were to eat one of these now they would taste sweet rather than bitter.
By cooking the broccoli a little before hand it reduces the overall cooking time and gets your soup ready quicker! Once you've microwaved the broccoli keep the water back to use in the stock.
You want the cheese to be in as small pieces as possible so they melt at a quicker rate. Personally you could just serve this for lunch and I'd be happy!
Yum. Looks appetising right? The penultimate stage of soup making is always when it looks its worse, but just cook it for a little longer and you'll be fine!
I had to blitz this for almost 5 minutes to make sure there were no chunks of broccoli left. It's worth taking a little time over this as it would ruin your soup for it be all lumpy.
RECIPE:
Serves 8 as a starter or 6 as a lunch
Ingredients:
50g butter
1 chopped onion
1 clove of garlic, crushed
40g plain flour
3tbsp white wine (optional)
1 1/2 pints vegetable stock
1/2 pint milk (semi skimmed is fine)
100g crumbled stilton
50g grated cheddar
1 broccoli
Cream and bread to serve
Method:
Melt the butter in a large saucepan and saute the onions and garlic until they are translucent.
Chop up the broccoli into fairly small pieces and put in a microwave proof bowl. Cover with enough boiling water so that the broccoli is fully submerged. Cook on a high power for four minutes.
When the onions are done add in the flour and cook briefly, for around one minute or so.
Add in the stock, wine and broccoli.
Bring the pan to the boil and then simmer for 10-15 minutes, or until you can easily pierce the broccoli with a butter knife.
Throw in the milk and cheese and stir until the cheese has melted.
Blitz until smooth.
Take a teaspoon of the cream and drizzle it in circle over the bowls of soup.
Have you made this soup yourself? Let me know!
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