Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 4 oz Stilton cheese, crumbled
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: Lemon juice for brightness
  • Extra crumbled Stilton cheese for garnish
  • Fresh parsley or chives, chopped for garnish

Instructions:

  1. Melt butter in a large pot over medium heat.
  2. Add the chopped onion and cook until softened and translucent (about 5 minutes).
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Incorporate the broccoli florets, stirring to combine with the onions and garlic. Cook for about 3-4 minutes to slightly soften.
  5. Pour in the broth, ensuring the broccoli is fully submerged. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the broccoli is tender.
  6. Use a blender or immersion blender to purée the soup until smooth. Return the soup to the pot if necessary.
  7. Stir in the heavy cream and crumbled Stilton cheese. Heat gently, stirring until the cheese has melted and the soup is creamy.
  8. Taste and adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
  9. Ladle the soup into bowls, garnish with extra Stilton cheese and fresh herbs.