Nigella Broccoli and Stilton Soup
400kcal
Ingredients
- 3 tbsp garlic-infused olive oil 45 ml
- 6 spring onions (scallions) finely chopped
- 2 tsp dried thyme
- 1 kg frozen broccoli 2 1/4 lb, no need to thaw
- 1.25 litres hot vegetable stock 5 cups, from a cube or concentrate; use 1 litre for a thicker soup
- 200 g Stilton 7 oz (about 1 1/2 cups), crumbled
- black pepper freshly ground, to taste
- 1 long red chilli deseeded and finely chopped, optional
Method
- Heat the garlic oil in a large saucepan over medium heat. Add the spring onions and cook for about 2 minutes, stirring, until soft but not browned.
- Tip in the frozen broccoli straight from the bag with the thyme and stir for 1 minute so everything is coated in the oil.
- Pour in the hot stock and crumble in the Stilton. Bring to a simmer, cover and cook gently for 5 minutes, until a floret squashes easily against the side of the pan.
- Blend until smooth with a stick blender, or in batches in a jug blender filled no more than halfway, holding a tea towel over the lid.
- Return the soup to the pan and reheat gently without boiling. Season with black pepper and sprinkle with chopped red chilli if you like.
Notes
- Thicker soup: use 800 ml to 1 litre of stock instead of 1.25 litres.
- Fresh broccoli: use 1 kg, peel and chop the stalks, and simmer 15 to 20 minutes.
- Salt: the stock and Stilton are already salty, so taste before adding any.
- Vegetarian: use vegetable stock and check the Stilton is made with vegetarian rennet.
- Storage: fridge 3 to 4 days; freezer 2 to 3 months. Reheat gently and re-blend if grainy.