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Broccoli and Blue Stilton Soup

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About this recipe

A pungent combination of green vegetable and blue cheese, this soup will warm the cockles on a chilly day. Serve steaming hot bowls with crusty granary bread and a glass of Stout.


  • 400g broccoli florets and stalks cut into small pieces
  • 500ml white chicken stock or water simmering
  • 50g butter
  • 1 onion thinly sliced
  • 6 spring onions thinly sliced
  • 4 cloves garlic finely chopped
  • 100g Blue Stilton
  • 100g double cream
  • 2g salt
  • 12 turns of freshly ground black pepper
  • 1 pinch freshly grated nutmeg


Serves 4 as a starter


  1. Place a medium pan onto a low to medium heat, then add the onion, garlic, salt, nutmeg and pepper.
  2. Cover with a lid and cook slowly so they sweat in the steam until they soften, this will take approximately 5 minutes.
  3. Add the pieces of broccoli and spring onions, cover with a lid again.
  4. Cook for a further 3-4 minutes, then pour over the hot stock.
  5. Cover with a lid and bring to the simmer, then remove the lid and add the cream and cook for five minutes until the broccoli is tender.
  6. Add the blue Stilton and then place into a blender and puree until coarsely pureéd.
  7. Serve straight away and then place into the soup some extra pieces of cheese.