Creamy Broccoli and Stilton Soup

Sauté aromatics, simmer broccoli in stock, blend until smooth, and enrich with cream, egg yolk, and crumbled Stilton cheese.

Vegetarian Soup Quick Broccoli Stilton

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

12.1g

per serving

12.1 g total

Fat

71.8g

per serving

71.8 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

14.2

piece

free-range

crumbled

Liquids

150

Chicken Stock

hot, can substitute with vegetable stock

NutsSeeds

clove

Garlic

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

large, chopped

170

Broccoli

florets and stem, chopped

Method

Crumble the Stilton over the soup and serve hot.

Heat the olive oil and butter in a saucepan.

Add the garlic and onion and sauté for 2-3 minutes until soft.

Add the broccoli and cook for 1-2 minutes.

Pour in 150ml of hot stock, bring to a boil, and simmer for 4-5 minutes until broccoli is tender.

Blend the soup until smooth and season with salt and pepper.

Whisk the egg yolk and cream together in a separate bowl.

Stir the cream mixture into the hot soup until it thickens slightly.