Helen from Lincoln said:
To help control portion size I found a cook book that had recipes for just one person. I was always pretty good... More
Celery, Broccoli and Stilton Soup
Stilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.
Ingredients show imperial units
Serve 4
- 1 onion, peeled and chopped
- 3 sticks of celery, roughly chopped
- Some olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 1 large potato, peeled and chopped
- 1 litre turkey or chicken stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- 300g broccoli, roughly chopped
- 100g of Stilton, Roquefort or other blue cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
- Ground black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- pinch of nutmeg
- Chopped chives to serve
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- Warm crusty bread
Instructions
- Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
- Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
- Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.
TOP TIP
If you have accidentally overcooked the Brussel sprouts... Read more
Comments on this recipe
this is a great soup to try will do it again.
This soup is delicious on a cold day with some crusty bread, lovely.
I feel so pleased I have used up the stilton :o) The soup smelled really strongly of blue cheese when it was cooking - but doesn't taste strong at all - it has a lovely flavour and is so tasty - will definitely do it again.
This is a fab recipe absolutely delicious even my 2 year old was asking for more !!! first time I've made it but certainly wont be the last!
this soup gives you a sense of achievement for using up the broccoli you would have thrown away it was very filling and yummy next time I'm only using 25g of Stilton for the whole thing as I'm not a great Stilton fan
Comments on this recipe