Broccoli and Stilton Soup

A lovely, warming soup great for a winter's day.

4 star rating based on 15 reviews

Ingredients for 4

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Show US units

800 gramspotato
200 gramsbroccoli
3/4 onionsonion (medium size, 160g each) (120 grams)
80 gramsstilton cheese
1 cubestock cube (beef) (10 grams)
1/4 teaspoonsalt (2 grams)
1/8 teaspoonground black pepper (0.4 grams)
800 mlswater
2 3/4 tablespoonssour cream (40 mls)
1 1/4 tablespoonolive oil (20 mls)
Salt content: 0.1% (by weight, not counting salt in other ingredients)


Fry the onion in olive oil, add the stock and water and the peeled and chopped potatoes. Boil for 10 minutes, then add the broccoli.
Boil for a further 15 minutes.
Blend with a blender, add stilton cheese and sour cream. Add salt and pepper, blend again. Serve with some chopped parsley.

Step-by-Step Instructions

Recipe PhotoCoarsely chop the onion.
Recipe PhotoFry the onion in the olive oil until it becomes translucent.
Recipe PhotoAdd the water and stock cube (or use proper beef stock if you have it!)
Recipe PhotoPeel and chop the potatoes into chunks and add.
Recipe PhotoLeave to boil for 10 minutes with a lid on the saucepan. Whilst this is happening, wash the broccoli and cut it into bits. Use the stem as well!
Recipe PhotoAfter the potatoes have boiled for 10 minutes, add the broccoli and boil for a further 15 minutes.
Recipe PhotoUse a nice stilton cheese or any other blue cheese if you can't get hold of stilton.
Recipe PhotoUse a blender to blend the soup.
Recipe PhotoAdd the flaked stilton cheese ...
Recipe Photo... and the sour cream.
Recipe PhotoUse the blender again to dissolve the cheese into the soup.
Recipe PhotoServe with a sprinkle of chopped parsley.