Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brocolli & stilton soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brocolli & Stilton Soup is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Brocolli & Stilton Soup is something which I have loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook brocolli & stilton soup using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Brocolli & Stilton Soup:

1. Take 1 head brocolli, cut into florets, end of stalk discarded,
2. Take 2 spring onions, sliced,
3. Get 70 g Stilton cheese, left to ripen at room temperature,
4. Make ready 1 knob unsalted butter,
5. Get 90 ml soured cream,
6. Take 200 ml unsweetened almond milk,
7. Get 1 grating of nutmeg,
8. Make ready 1/2 tsp garlic granules,
9. Take 1/4 tsp white pepper,
10. Prepare Salt to season
11. Get Garnish:
12. Make ready Around 20g extra stilton, crumbled,
13. Get Cracked black pepper
14. Take Equipment Needed:
15. Get 1 hand or regular blender

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Instructions to make Brocolli & Stilton Soup:

1. Bring a large saucepan of salted water to the boil and add the brocolli. Cover with a lid and boil until tender and a knife passes through the stalks easily. Drain off the water completely.
2. Add the brocolli back into the saucepan and season with the pepper and a pinch of salt.
3. Add in the spring onions, garlic granules, and grate over a bit of nutmeg. Add the knob of butter followed by the soured cream. Give everything a good stir. The brocolli should break down into smaller pieces.
4. Remove the soup from the heat. Blend until most lumps have disappeared and a thick texture is achieved. Add the milk then blend again until smooth and creamy.
5. Return the soup to the heat (a medium to low heat should suffice), and crumble in the soft ripened blue cheese. Stir the cheese through and allow it to melt into the soup. Do this until no lumps remain. Season with more salt to taste.
6. Serve up and crumble over a little more cheese as a garnish if you'd like, and add some cracked black pepper to taste. Enjoy!

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