Brocoli and Stilton Soup

Our answer

Nigella's Broccoli And Stilton Soup (from Nigella Express and on the Nigella website) is a very speedy soup that is made with frozen broccoli florets. The soup should be about the consistency of single cream.

If you prefer a heartier, thicker soup then it is probably easiest to reduce the amount of vegetable stock (broth) used. We would suggest using about 750ml (3 cups) broth when cooking the broccoli. Try to use a narrower, deeper saucepan so that the broccoli is mostly covered and stir once or twice to ensure everything cooks evenly. Blend the soup and then add extra stock until the soup is the consistency that you would like. Alternatively you could thicken the soup with some cornflour, mixed with a little cold water, but that would require the soup to be reheated and cooked until the cornflour has thickned the soup and we feel that most will find first method is simpler. Please also bear in mind that with less stock the soup may serve slightly less people.