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Broccoli Stilton Celery Soup
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5 from 4 votes

Broccoli, Stilton and Celery Soup

Hearty winter soup with cheese for added richness.
Prep Time10 minutes
Cook Time25 minutes
Without pressure cooker40 minutes
Total Time35 minutes
Course: Appetizer, Soup
Cuisine: British
Keyword: Broccoli, Celery, Cheese, Stilton
Servings: 8
Calories: 270kcal
Author: Fiona Maclean

Equipment

  • Pressure Cooker (optional)
  • Stick Blender or Liquidizer

Ingredients

  • 1 large head Broccoli
  • 4 sticks Celery
  • 1.5 ltrs Home Made Chicken Bone Stock or vegetable bouillon
  • 1 tbsp Chicken dripping or Olive Oil
  • 1 large Potato
  • 150 g Stilton cheese
  • 1 medium Onion
Metric - US Customary

Instructions

  • Remove the broccoli florets and set to one side
  • Peel the onion
  • De-string the celery if necessary
  • Peel the potato
  • Cut the vegetables into bite-sized chunks, including the broccoli stalk
    Chop ingredients into regular chunks
  • Warm the fat or oil in the pressure cooker on 'sear' setting (or warm through in a large pan on the hob).
  • Turn the heat to medium and cook the onion for 5 minutes, stirring occasionally.
  • Add the celery and broccoli stalk chunks and continue to cook for 5 minutes
    Broccoli Celery Stilton Soup
  • Add the potato and the stock. Pressure cook on medium for 15 minutes or bring to the boil on the hob and cook for 20-30 minutes until the potato is really soft.
  • Add in the broccoli florets and cook for 3-5 minutes
  • Crumble or grate and then stir through half of the stilton.
  • Blend with the stick blender and taste, season as necessary with salt and pepper
  • Serve with the remaining cheese crumbled into each bowlful

Nutrition

Calories: 270kcal