Broccoli & Stilton soup

Name: Broccoli & Stilton soup
Yield: 4
Cuisine: Británica
Ingredients: 1 piece Butter; 1 Onion; 1 Celery; 1 Potato; 1 l Vegetable Stock; 1 Broccoli; 2 tablespoons Rapeseed Oil; 1 Leek; 140 g Stilton Cheese

Fácil

Contains allergens

LecheApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein15 %12 g
Carbs36 %30 g
Fat49 %18 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	319 kcal	64 kcal
Protein	12 g	2.4 g
Carbs	30 g	6 g
Fat	18 g	3.6 g

One serving is about 498 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Starter - British

Ingredients

1 piece Butter
1 Onion (finely chopped)
1 Celery
1 Potato (medium)
1 l Vegetable Stock (hot)
1 Broccoli (Head chopped)
2 tablespoons Rapeseed Oil
1 Leek (sliced)
140 g Stilton Cheese

Instructions

Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.