Broccoli and Blue Cheese Soup with Stichelton

  • 1 min read

We want to take the Blue out of Blue Monday and put the Blue Cheese into #bluecheesemonday instead! And what better way to add some warmth and cheer with a tasty and wholesome broccoli and blue cheese soup? This classic winter warmer will add comfort and joy to the bleakest of days.
This recipe is an absolute family favourite, there are lots of different ways to make a broccoli and blue cheese soup but this is how we make ours. We use the whole broccoli, preparing by chopping off the florets and putting aside. We then begin by frying the chopped stalks in oil or butter with 2 finely chopped shallots for 3 minutes. Next we add veg stock and water (we don’t use exact measurements but approx. 400ml total) and simmer for a few minutes before adding the broccoli florets. We leave everything to simmer for 10-15 minutes, until the florets go soft then we crumble in approx 200g gorgeous Stichelton and use a hand blender to achieve that soup consistency! To serve, have a nice crusty loaf, ladle the soup into your favourite bowls and crumble some Stichelton on top!
You can buy Stichelton from us from one sixteenth (approx 440g) up to one half a Sitchelton (Approx 3.7kg), just visit our shop here