Making use of scraps.

When preparing broccoli I sometimes save the stalks to make a delicious soup or veloute otherwise they would be thrown out. They are full of flavour and you wouldn’t know the florets themselves hadn’t been used. Today I made broccoli and Stilton, one of my favorites and very warming on a chilly day.

Broccoli and Stilton soup, serves 6, cook time 30 minutes, prep time 5 minutes. Ingredients:

  • 8 broccoli stalks chopped roughly
  • 1 white onion chopped roughly
  • 1 carrot chopped roughly
  • 2 celery sticks chopped roughly
  • 1.5 litres good vegetable stock
  • 100g Stilton crumbled
  • Salt and pepper to season

Start by sweating off the carrot, onion and celery (mirepoix) Once softened pour in all of the vegetable stock and add the broccoli. Simmer this for 20 minutes until all of the broccoli is cooked thoroughly.img_0576

Once cooked strain off a little of the stock and reserve for adjusting the consistency if needed. Now blend until smooth and creamy then add your Stilton to melt in, save a bit to garnish. Stir then season to perfection. Not bad at all for something that was going to be thrown in the garbage.


6 Comments Add yours

  1. Sammeh says:

    Looks delicious

    1. Thank you!

  2. janowrite says:

    I’m going to make this – love Stilton!

    1. Hi Jan, it’s wonderful and so simple! I also love Stilton, beautiful and rich. Thanks for the comment!

      1. janowrite says:

        I used to write a food column and I love your page. The recipes look marvelous. Appreciated this post because I too use leftovers – especially great during soup season! 😊🐷🐷

      2. That’s fantastic, I’d like to do a bit more writing myself, I enjoy but it with the chef lifestyle it’s hard to find time and my posts are often rushed sadly. Who knows maybe something will come right in the future. Thanks for your support

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