Quick recipe finder Broccoli and Stilton soup with Stilton croûtons 
Our easy creamy broccoli and Stilton soup recipe with bubbling Stilton croûtons is the perfect antidote to the winter blues.
By Antony Worrall Thompson From Saturday Kitchen
Ingredients
- 350g/12oz broccoli, florets and stalks cut into small pieces
- 400ml/14fl oz vegetable stock
- 25g/1oz butter
- 4 spring onions, finely sliced
- 50g/1¾oz Stilton, crumbled, or to taste
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- pinch freshly grated nutmeg
For the croûtons
- 4 slices French bread
- 100g/3½oz Stilton, sliced
Method
For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.
Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.
Transfer the blended mixture to a pan and bring gently to a simmer.
Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.
Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.
Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve.
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