Broccoli & Stilton Soup


  • Makes 6–8 portions.
  • Suitable for freezing.
  • All qualities are approximate. This is a great way of using up old Stilton that is past its best, so we tend to use as much left-over Stilton as we have to hand.


  • 6 spring onions
  • ½ oz butter
  • 1½–2 lb broccoli florets (about 3 heads' worth)
  • 3 pints chicken stock
  • 4–8 oz Stilton cheese, cut into small rough cubes
  • ¼ teaspoon white pepper
  • 1 teaspoon Worcestershire sauce (optional)


  1. slice white parts of spring onions. Finely chop the green parts and set aside.
  2. melt butter in large pan and cook white spring onion parts over low heat until softened.
  3. add broccoli florets and stock. Bring to boil, lower heat, and simmer covered for 12–15 minutes until soft.
  4. stir in Stilton, pepper and optional Worcestershire sauce. Add salt to taste.
  5. cook over moderate heat until cheese has melted, stirring continuously.
  6. add green parts of spring onion.
  7. blend or purée the mixture.

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