Broccoli and stilton soup

If your Christmas has been anything like mine, you probably feel like you have been eating continuously for the past 72 hours. And you probably still haven’t got through all of your leftovers.

This year The Ginger bought my family a wheel of stilton from Paxton & Whitfield as his Christmas present to us. Considering how greedy we all are (it’s the Olive genes), it went down a storm. But despite our continuous eating, and a large donation of it to my brother’s cheeseboard, we still have a lot left.

Which is where today’s soup comes in.



This is a delicious recipe, and made without potatoes or cream (as directed below), it manages to be light and virtuous for the post-Christmas belly, but also warming and filling and wintry.

To make enough to serve 4 as a main meal, you will need:

  • 1kg frozen broccoli florets
  • 1 large onion, roughly chopped
  • 1 red chilli
  • 2 tsp dried thyme
  • 1 tsp nutmeg
  • around 300g of crumbled stilton (or more, if you’re that way inclined)
  • 50g grated parmesan
  • 1000ml vegetable or chicken stock
  • handful of pumpkin seeds
  • a lug of good quality olive oil
  • salt and black pepper, to taste

1. Warm your olive oil in a large pan on a medium heat and add your roughly chopped onion and red chilli. Soften in the pan for a few minutes, and then sprinkle in your thyme and nutmeg.

2. Add the frozen broccoli to the pan and stir through so the florets start to warm. Bring your vegetable stock up to a near boiling heat in a separate pan and add to the broccoli and onion mixture. Bring to a boil and then lower the heat so it’s simmering gently. Then season generously with salt and black pepper, pop a lid on the pan and simmer for 5 minutes or so.

3. After simmering, transfer to a blender and whizz to a smooth soup. Return to your pan and warm through again, then add your crumbled stilton and grated parmesan. Stir through until it has all melted into the mixture. Check seasoning and adjust as you wish. You can now leave the soup in the pan like this until you are ready to serve.

4. Finally, before serving, take a small frying pan and heat it dry until it is very, very hot. Add a handful of pumpkin seeds and toss them in the hot pan until they toast nicely (you’ll be able to smell when this has happened). Sprinkle on to your bowls of soup in place of croutons, and garnish with some extra chopped red chillies, if you wish.

A beautiful, healthy post-Christmas dish.



Paxton &Whitfield are amazing, by the way. They have a brilliant shop on Jermyn Street which is worth wandering into simply to take in the beautiful smell of the cheeses… I highly recommend it when you’re next in London.

Paxton & Whitfield, 93 Jermyn St, London SW1Y 6JE

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