Creamy Broccoli and Stilton Soup

Thermomix recipe: Creamy Broccoli and Stilton Soup. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 20 g rapeseed oil
• 1 celery stick, sliced
• 1 leek, sliced
• 1 medium potato, diced
• 20 g butter
• 1000 g low salt chicken or vegetable stock
• 1 head broccoli (approx. 400-500g), roughly chopped, stalks separated from florets
• 140 g Stilton or other blue cheese, crumbled
• Black pepper, to taste

Instructions

1. Add the onion, celery, leek, and potato to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add the rapeseed oil and butter to the bowl. Sauté 8 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for some evaporation.
3. Add the stock and the separated broccoli stalks to the bowl. Cook 15 min / 100°C / Speed 1. Pause halfway through (after about 7-8 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking.
4. Add the remaining broccoli florets to the bowl. Cook 5 min / 100°C / Speed 1. Place the measuring cup back on the lid.
5. Carefully blend the soup, gradually increasing speed: start with 30 sec / Speed 5, then blend 1 min / Speed 7-9 until smooth. Use the measuring cup on the lid to prevent splashes.
6. Add the crumbled Stilton cheese and black pepper to taste. Mix 1 min / 90°C / Speed 2 / Reverse to gently incorporate the cheese and prevent sticking. A few small lumps of cheese are desirable.
7. Serve hot and enjoy your creamy broccoli and Stilton soup.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.