BROCCOLI AND STILTON SOUP
 NIGELLA
Photograph by Lis Parsons
INGREDIENTS

3 x 15ml tablespoons garlic oil
6 spring onions, finely chopped 2 teaspoons dried thyme
1kg frozen broccoli 1250ml hot vegetable stock (from concentrate or cube)
200g crumbled or chopped Stilton
freshly ground pepper
1 long red chilli pepper, deseeded and finely chopped (optional)
Serving Size : Serves 4 as supper or 8 as a starter
METHOD

1.Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
2.Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
3.Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
4.Liquidize in a blender (or failing that a processor) – in batches – then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
5.Scatter with a Christmas confetti of red chilli dice on serving, if you feel like it.
ADDITIONAL INFO

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.

REVIEWS

My husband and I rarely add salt to our cooking, but found that even with the Stilton and the stock powder this needed extra salt. I didn't include a chilli pepper but rather used chilli flakes - maybe I just didn't use enough. But don't be surprised if you find yourself needing to add salt.

mummybunny

I added a bit of salt too, but certainly it's going to depend on the stock you choose to use. This is a delicious soup. My broccoli was 800g not a kilo, but it worked well to give me a silky but not too thick soup as is my preference. Very delicious.

Coby

I made this soup for the first time tonight, and it was great! I had to replace the Stilton though, since it's hard to come by here, and a bit pricey. I used a danish blue cheese instead, and it was gorgeous. Forgot about the sprinkle of chili flakes, and must admit we indulged a bit, and made some crispy bacon bits as a little crunchy delight. Loved it!

Trisana

I could live on this.

cmubert1

Absolutely lovely, will cook this again, so quick and easy. I put a whole chilli in with the soup when cooking the spring onions.mmmm

AbbosGirl

Super-fast and delicious!!! A slight modification: I had to use gorgonzola cheese as I can't get hold of stilton in Italy, but still very, very tasty :o) Thank you Nigella!!!

princessslisa
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