Creamy Broccoli and Blue Cheese Velouté

Name: Creamy Broccoli and Blue Cheese Velouté
Total time: 60 min
Ingredients: 15 mL olive oil; 1 onion, finely chopped; 2 heads of broccoli, florets and stems chopped; 2 potatoes, peeled and diced; 1 liter chicken stock; 115 grams Stilton cheese

Indulge in the velvety smoothness of this luscious broccoli and blue cheese soup, elevated with the addition of tender potatoes for a rich and creamy texture.

60 min

easy

6 servings

183kcal

calories

22g

carbohydrates

14mg

cholesterol

fat

fiber

protein

saturated fat

297mg

sodium

sugar

unsaturated fat

Soup European

Ingredients

15 mL olive oil

1 onion, finely chopped

2 heads of broccoli, florets and stems chopped

2 potatoes, peeled and diced

1 liter chicken stock

115 grams Stilton cheese

Directions

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, approximately 5 to 7 minutes. Stir in the broccoli and potatoes, and cook until the vegetables start to release their juices, about 5 to 10 minutes.

Step 2

Pour in the chicken stock and bring to a gentle boil. Reduce the heat and let it simmer until the vegetables are tender, around 20 minutes. Remove from the heat and allow it to cool slightly for about 5 minutes. Stir in the Stilton cheese until fully melted and incorporated.

Step 3

Purée the soup using an immersion blender, or transfer it in batches to a blender or food processor to achieve a smooth and creamy consistency.