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Brocolli Stilton Soup

3/5 (249 ratings) By Matt Dye

Everytime I make this soup recipe, I briefly acquire more friends. It's full bodied flavour is very comforting particularly on a cold winters evening in front of the fire.

Method

• Cook the onion, chorizo and optional garlic in 1 tablespoon of olive oil in a large pan until soft, about 5 minutes or so. Add the potatoes.
• Pre-heat your oven to 220C and place the red pepper on a roasting tray inside the oven for 20 minutes or so until the pepper is slightly charred.
• Add the broccoli to the soup pan and cook for 1 minute, then add the vegetable stock and continue cooking for 2-3 minutes until the broccoli is just tender and still bright green. Add the pepper, as much as you like.
• Using a hand blender or food processor, whizz to a smooth texture and add half of the cheese stirring the soup whilst the cheese melts.
• Remove the seeds from the red pepper by cutting it in half and scraping the seeds and pith away, chop and add to the soup along with the spring onions.
• Turn off the pan, add the optional cream, stir then serve the soup with the rest of the cheese crumbled over. What makes this soup even more delightful is the smooth texture along with the small flecks of red pepper and chorizo which just lifts the flavour.

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