Broccoli, Stilton and Almond Soup

Picture of Broccoli, Stilton and Almond Soup
Broccoli, Stilton and Almond Soup

This is a nice soup to serve at a dinner party as the colour is beautiful. I like to use white stilton, but try the stilton with apricots for a change.

40 minutes


  • 2oz Butter
  • 1lb Onions, Chopped
  • ½ Teaspoon Sugar
  • 1 ½ lbs Trimmed and Washed Broccoli
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Grated Nutmeg
  • 2 Pints of Chicken or Vegetable Stock
  • ½ Pint Single Cream
  • 5oz Stilton Cheese, Crumbled
  • 1oz Toasted, Flaked Almonds


  1. Divide broccoli into small florets
  2. Melt butter in large pan, add onions, broccoli, sugar, nutmeg and salt. Mix well, cover and cook on low heat for about 20 minutes, stirring occasionally.
  3. Add stock and bring to the boil, lower the heat and simmer for about 10 minutes.
  4. Put in food proecssor and blend until smooth. Add crumbled cheese to last batch of soup and return to rinsed pan.
  5. Add cream and return to heat.
  6. Serve with a swirl of cream and a sprinkling of toasted almonds.

To freeze, before adding cream, season and put into suitable containers and freeze. Remove when required, defrost, add cream and reheat.