Nigella Lawson’s Broccoli & Stilton Soup

Half Hour Meals

3 x 15ml tablespoons garlic oil
6 spring onions, finely chopped 2 teaspoons dried thyme
1kg frozen broccoli 1250ml hot vegetable stock (from concentrate or cube)
200g crumbled or chopped Stilton
freshly ground pepper
1 long red chilli pepper, deseeded and finely chopped (optional)

Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.

Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.

Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.

Liquidize in a blender (or failing that a processor) – in batches – then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.

Scatter with a Christmas confetti of red chilli dice on serving, if you feel like it.

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.

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4 Responses to “Nigella Lawson’s Broccoli & Stilton Soup”

  1. I’m going to make this this weekend. It sounds like perfection.

  2. I love how the spongy tree bits soak up gravy and such! Yes, I have it most days.

    • Have you tried broccoli forest pie? This is a quiche baked with broccoli florets standing up in it.

      I found some cauliflower recipes by Hugh Fearnley-Whittingstall; I intend to post one.

      Arrivederci!

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