Broccoli, fennel and stilton soup

Broccoli, fennel and stilton soup

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Smooth, thick and creamy, this sumptuous soup is a twist on a British favourite. The fennel adds a very subtle flavour which we think enhances this classic dish but, if it’s not to your taste, just add more broccoli.

Ingredients

Quantity Ingredient
1 medium onion, (160g)
2 small celery sticks, (80g)
1 large leek, trimmed, (160g)
1 small carrot, (80g)
1 fennel bulb, (160g)
1/2 head of broccoli, florets removed from stems, (160g)
1 tablespoon sunflower oil
500ml vegetable stock, plus more if needed
1 bouquet garni, (optional)
30g stilton cheese
sea salt
freshly ground black pepper
handful chives, chopped

Method

  1. Cut all the vegetables into small even-sized pieces, including the broccoli stem (peel off the tough outer layer first).
  2. Heat the oil in a heavy-based saucepan and sweat all the vegetables (except the broccoli florets), without colouring, for about 10 minutes.
  3. Add the broccoli florets and just enough vegetable stock to cover the vegetables. Add the bouquet garni, if using, cover with a lid and simmer gently for about 15 minutes, or until the vegetables are cooked.
  4. Place in a blender and blend until really smooth (you’ll need to do this in two batches). Return to the pan, stir in half the Stilton and adjust the consistency by adding a little more stock if required. Heat slowly, seasoning to taste.
  5. Serve in bowls with the remaining Stilton crumbled on top, sprinkled with the chives and a grind more black pepper, if you like.
Tags:
Healthy
five a day
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