I had a couple of broccoli and, after using the flowers to roast, I thought I should make a soup with the stems because I don’t like wasting food. I like Stilton and broccoli soup and I would eat it often.
As there were only 2 stems, the recipe is for only 2 servings. I also added a medium potato to give it a little more body. I think it’s a great way to use leftover Stilton from Christmas, if you have any. I bought more Stilton after Christmas and didn’t get the chance to eat it with all the cheese we have in our fridge these days.

Ingredients for 2 servings:
– 150g broccoli stem
– 1 shallot
– 1 medium size potato
– 600 ml vegetable stock
– 50g Stilton

Wash and cut the stems, make sure to remove all the leafs and cut the stems in small pieces. If the pieces are small, they will take less time to boil. Wash and cut the potato and the shallot. Boil the vegetables in the vegetable stock for 30 minutes or so. If you don’t have any vegetable stock, use water. Try the potatoes and the broccoli with a fork to see if they are boiled and soft.
When the vegetables are boiled, tip the soup in a blender and blitz it. Add the Stilton as crumbles and blitz it again, until the soup is smooth.
Add spices, like pepper, if you think it’s necessary, but don’t add salt, as the cheese is salty by itself.

The soup is ready to be served. I’ve used a couple of pieces of roasted broccoli to garnish the soup. It was delicious, so rich and full of flavour. I enjoyed it a lot and my husband was surprised to hear that I used only the stems.

Do you like Stilton and Broccoli soup? Have you ever used only the stems for it?