Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 1 cup of crumbled Stilton cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped broccoli florets and vegetable broth to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream and crumbled Stilton cheese.
7. Heat the soup over low heat until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering and heating the soup
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 360
Fat: 28g
Carbohydrates: 16g
Protein: 11g
Sodium: 1200mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Instead of Stilton cheese, you can use any other blue cheese or a sharp cheddar cheese.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- Add some chopped cooked chicken or ham to the soup for extra protein.
- Substitute cauliflower for the broccoli for a different flavor.
- Add some chopped fresh herbs, such as thyme or parsley, to the soup for extra flavor.
Tips and tricks:
- Be sure to chop the broccoli into small florets so that they cook evenly.
- If you prefer a chunkier soup, you can puree only half of the soup and leave the other half as is.
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of crumbled Stilton cheese and some chopped fresh herbs on top.
Garnishes:
Crumbled Stilton cheese, chopped fresh herbs, or croutons.
Pairings:
This soup pairs well with a crusty bread or a salad.
Suggested side dishes:
A side salad or some roasted vegetables would be a great accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to refrigerate any leftover soup promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
Stilton cheese is a type of blue cheese that originated in England in the 18th century.
Flavor profiles:
This soup has a creamy, cheesy flavor with a hint of garlic and onion.
Serving suggestions:
Serve this soup as a starter or as a main dish with some bread or a salad.
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Region: British