Broccoli & Stilton soup

Name: Broccoli & Stilton soup
Yield: 4 servings
Cuisine: British
Ingredients: 2 tblsp Rapeseed Oil; 1 finely chopped Onion; 1 Celery; 1 sliced Leek; 1 medium Potatoes; 1 knob Butter; 1 litre hot Vegetable Stock; 1 Head chopped Broccoli; 140g Stilton Cheese

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Rapeseed Oil2 tbsp
Onion1
Celery1
Leek1
Potatoesmedium1
Butter1
Vegetable Stock1 l
Broccoli1 head
Stilton Cheese140 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

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