Broccoli and stilton soup


truckle-cheese-co-creamy-blue-stiltonIf you read my other blog, you’ll know I cycled down to the farm shop this morning to buy broccoli. Andy in the farm shop asked me what I was going to do with it, so I said I was going to make broccoli and stilton soup with the Creamy Blue Stilton the Truckle Cheese Co had sent me to try.

The Meat Eater had tried some of the stilton with his lunch at the weekend so I had a bit and WOAH, that’s a strong cheese. It tasted just like Christmas.

I’ve found blue cheese, when cooked, is overpowering but the Truckle  Cheese Co Creamy Blue Stilton was perfect in this soup, with just the right amount of blue cheese flavour.


Broccoli and stilton soup (serves 4)

1 tbsp olive oil
1 litre vegetable stock
1 onion, chopped
1 potato, diced
1 head of broccoli, roughly chopped
100g stilton, crumbled
Salt and pepper

  1. Fry the onion in the olive oil for about 5 minutes, until soft.
  2. Add the potato and the vegetable stock and boil for about 10 minutes, until the potatoes are tender.
  3. Add the broccoli and boil for about five minutes, until cooked.
  4. Add the cheese and salt and pepper and blend.

The Truckle Co’s Creamy Blue Stilton is suitable for vegetarians and comes in 300g or 500g truckles.

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