This is one of my very favourite soups. Which is surprising, as I really do not like Stilton. One. Little. Bit.
The worst part of this recipe, for me, is handling the cheese. I take a deep breath, dive in and work as quickly as I can.
For some reason, Stilton works, even for those less keen, in soup.
So, if you’re a Stilton fan double bonus!
Simple Slow Cooked Broccoli & Stilton Soup Recipe – Serves 4
You will need:
1 x Head of Broccoli
1 x Onion
1 x Large White Potato
150g/5½oz Stilton Cheese
2 Pints of Hot Stock or Water
Black pepper (to season)
Standard Slow Cooker
Chop the head of broccoli into small florets, peel and dice the potato and peel and finely chop the onion.
Crumble the cheese and add everything to the slow cooker.
Pour 2 pints of hot water or stock into the cooker. There should be at least 1″ gap between the liquid and the lid when placed on top.
Grind some black pepper into the soup to season.
Leave on low for 8 hours (4 hours on high).
When cooked leave to cool and then blend.
Enjoy! (Even if you’re not a Stilton fan!)
(I’d suggest keeping up to 2 days in the fridge, or freeze and consume within 1 month)
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!