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“A delicious smooth tasting soup with a wonderful cheesy flavor. I have never tried making this before and not finding a recipe that truly suited me I decided to experiment using some leeks and celery as well, in other words what I had in the fridge at the time, I was surprised (to be honest) how nice it tasted - hope that you enjoy it as much as we did and by the way it freezes well”
READY IN:
35mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in a large saucepan and add the onions, cook on slow heat until soft.
  2. add the celery, leek and butter, stir until hot - turn off the heat then put lid on for a few minutes Pour in the stock and add thick stems of the broccoli, cook for 15 minutes until soft.
  3. Add the remainder of the broccoli and cook for another 5-6 minutes. let it cool slightly and place in blender, return to the pan heating it back up and add the stilton stirring in the salt and pepper.
  4. N.B: the more vintage the cheese 150 grams is fine, otherwise add extra.

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