Tuesday, May 02, 2006

Brocolli and Stilton Soup

We had a great bowl of soup at Gulf Coast Grill the other night during happy hour- Cream of Brocolli. It was delicious and only about $3 a bowl at that time. The memory of it stuck in my head and inspired me to cook our own version tonight. This is more of a British take on the dish, using delicious creamy Stilton cheese- you can substitute any blue cheese if you can't find Stilton, although Trader Joes usually stocks it. Just make sure you get the blue version, and not the White Stilton with the apricots!

Broccoli and Stilton Soup

2 oz Butter
1 Small Red Onion (chopped)
1 lb Broccoli (roughly chopped)
3 Tbsp Wholewheat Flour
2 pints Vegetable Stock
5-6 Spinach leaves
1½ oz Stilton Cheese (crumbled)
1 Glass white wine
250 ml milk
Black Pepper


1, Heat the butter in a large saucepan, add the onion. Soften for 5 minutes, stirring occasionally.

2, Add the broccoli and cook for a further 5 minutes until it is tender

3 Sprinkle on the flour and toss until fully combined. Add the stock, stirring all the time.

4, Bring to the boil and simmer for 10 minutes or until the broccoli is completely soft. Stir in the spinach for the final 2 minutes.

5, Puree the soup in a blender, then return to heat. Add the milk and wine and heat through for 10 minutes. Stir in the cheese until it melts, season and serve.

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