Broccoli and Stilton Soup

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. (2 minutes)

Recipe View Add the diced onion and cook, stirring occasionally, until softened and translucent, without browning. (5-7 minutes)

Recipe View Add the chopped broccoli florets and stems and the cubed potatoes. Cook, stirring frequently, until the vegetables begin to soften and release their fragrant aroma. (5-10 minutes)

Recipe View Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender and easily pierced with a fork. (20 minutes)

Recipe View Remove the soup from the heat and allow it to cool slightly. (5 minutes)

Recipe View Stir in the crumbled Stilton cheese until it is completely melted and incorporated into the soup. The residual heat will melt the cheese beautifully.

Recipe View Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender or food processor and purée until smooth. Be cautious when blending hot liquids.

Recipe View Taste and adjust seasoning as needed. Add salt and freshly ground black pepper to your liking. For a richer flavor, swirl in a tablespoon of crème fraîche or heavy cream before serving (optional).