Broccoli Soup with Stilton Cheese
Broccoli Soup
Mamta Gupta
All amounts are approximate and can be altered to taste. If calories or fat are not a problem, soften the vegetables in 1 tablespoon of butter before adding water. If boiling vegetables in 'stock' you do not need to add stock mixes like powder, cubes or granules.
Serves 4
Edited February 2024
Ingredients
400 gm. Broccoli
1/2 inch root ginger, peeled and roughly chopped
1 green chilli (optional)
1 tbsp. butter or oil for vegans
300 ml. water
200 ml. milk
2 vegetable stock granules/cubes/stock-pots. Non-vegetarians can add chicken or other stocks.
Salt and pepper to taste (stock cubes already have some salt)
1 tbsp. per person grated/broken up Stilton or St. augur or Danish blue cheese to serve. You can add cream instead.
Optional: A herb of choice
Optional: chilli sauce or chilli oil to serve.
Instructions
Heat butter in a pan.
Add ginger. Fry for a couple of minutes.
Add broccoli, stir in.
Add water, bring to boil and simmer covered until broccoli are well cooked.
Add stick pot or stock granular/powder. Stir in.
Turn heat off and cool a little. Blend either using an electric blender.
Add and stir in milk.
Adjust seasoning to taste.
Just before serving, heat through (do not boil).
Serve in bowls. You can sprinkle blue cheese on top and stir a little, so some of it melts.
Adding a little chilli oil, with solids, makes it taste very nice too.
Also see Soup Selection.
Notes
Instead of adding 500 ml. water, you can add half water and half milk, to give the soup a creamier taste.
