James Martin broccoli and stilton soup

James Martin Broccoli and Stilton Soup is a rich warming soup made with broccoli, Stilton cheese, and a blend of subtle spices.

By James Martin
From Saturday Kitchen

Ingredients

• Broccoli (weighed after trimming away most but not all of the large stalks): 600 g
• Butter: 2 tbsp
• Shallots (peeled and finely chopped): 2
• Dry Sherry (totally optional): 1 tbsp
• Chicken stock or vegetable stock:  800ml – 1L
• Half and half (mix whole milk with cream): 250 ml
• Stilton or other blue cheese: 200 grams)

Garnish:

• Broccoli floret crumbles
• Blue cheese crumbles
• Ground nutmeg or black pepper

Method

1. Cut the broccoli florets and stems into bite-sized pieces, and set them aside separately.
2. Saute the shallots in melted butter over medium heat for a few minutes until they are tender.
3. Add the finely chopped broccoli stalks. If you’re using sherry, now is the time to add it.
4. Bring the chicken stock to a low simmer and add it. The stalks only need a few minutes of gentle cooking time to become soft.
5. When the water returns to a boil, add the broccoli florets and reduce the heat to a simmer. Keep the broccoli covered and simmer until it is fork-tender. You can check by using the knife’s tip or tasting it frequently.
6. After the soup has cooled a bit, puree it in a large food processor or blender in stages. You can adjust the consistency by blending it longer—whether you want it completely smooth or prefer some texture. Remember that pureeing hot liquids can be dangerous, so always close the lid tightly.
7. Clean the saucepan, then return the pureed soup to it.
8. Combine shredded cheese and half-and-half, stirring well. Reheat the soup over medium heat and allow the cheese to melt. If desired, add salt after a taste test.
9. Garnish with cheese crumbles and/or broccoli flowers and serve immediately. For an extra touch, add a dash of freshly grated nutmeg and black pepper.