My son loves a broccoli soup, and especially likes this one, which he described as "corking!". Although broccoli is the main ingredient here, the addition of the other vegetables really seems to enhance the flavour.
I like my soups to be comforting and creamy, but find adding cream often makes soup a little too rich. Over the years of making soups, I've learnt that simply adding a potato, gives a creaminess to the soup, whilst also acting as a thickener.
My son doesn't like Stilton and my husband does, so this is the perfect soup, as it's easy to stir the Stilton into a bowl whilst it's hot, or to use it as a garnish - that way everyone is happy!
Knob of butter and 1-2 tablespoons of vegetable oil
325g tenderstem broccoli or regular broccoli
250g leeks
200g Maris Piper potatoes
150g celery
100g white onion
1 litre of vegetable stock
Seasoning
Stilton to taste
- Dice the onion.
- Cut the celery sticks and leek in half lengthways and then slice.
- Peel and dice the potatoes.
- Chop up the broccoli including the stems.
- Heat the oil and butter in the bottom of a large pan.
- When the butter has melted, add the onion and celery and cook over a low heat until the onion becomes translucent.
- Add the potato, leek and broccoli and cook for a further 4-5 minutes, stirring all of the time.
- Add the stock and seasoning and bring to the boil.
- Turn down the heat, cover and cook for 20 minutes.
- Blend the soup and once it has cooled down a little, taste and adjust the seasoning.
- At this stage, you can either stir in Stilton to taste, have the Stilton scattered on the top or served on the side.
