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Broccoli and stilton cream soup

Recipe from: 7/15/2004 12:00:00 AM

Ingredients 10
Servings 5


  • 40
    light olive oil
  • 2
    onions, finely chopped
  • 1
    broccoli, hard stems removed and broken into florets
  • 1
    vegetable stock
  • 2
    grated fresh nutmeg
  • 225
    Stilton cheese (blue cheese), crumbled
  • salt and freshly ground black pepper
  • 80
    Greek yoghurt
  • 80
  • toasted almond flakes and extra crumbled cheese for garnishing


Heat oil in a large saucepan and sauté the onions in the oil over medium heat until translucent.
Add the broccoli, stock and nutmeg.
Bring to the boil, reduce the heat, cover and simmer for 15 to 20 minutes or until the broccoli is soft.
Cool slightly and purée in a food processor.
Return the soup to the saucepan, add the cheese and salt and pepper to taste.
Heat the soup and add the yoghurt and cream just before serving. Do not allow the soup to come to the boil after adding the cream and yoghurt.
Serve with toasted almond flakes and more crumbled cheese if desired.

Read more on: soup  |  sauté

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