Creamy Broccoli & Stilton Soup with Cheddar Scones
A rich and comforting soup featuring creamy broccoli and tangy Stilton cheese, served with savory cheddar scones.
Equipment
- Large pot, Blender or immersion blender, Baking sheet, Large mixing bowl, Small mixing bowl.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 leek sliced
- 1 medium potato diced
- 1 head of broccoli chopped into florets
- 100 g Stilton cheese crumbled
- 1 litre vegetable stock
- 300 ml milk
- Salt and pepper to taste
For the Cheddar Scones:
- 225 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 50 g cold butter cubed
- 75 g mature cheddar cheese grated, plus extra for topping
- 125 ml milk
Instructions
For the Soup:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and leek and cook until softened, about 5 minutes.
- Add the diced potato and broccoli florets to the pot.
- Cook for a few minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from the heat and stir in the crumbled Stilton cheese until melted.
- Use a blender or immersion blender to puree the soup until smooth and creamy.
- Return the soup to low heat, add the milk, and season with salt and pepper to taste.
- Heat through gently, do not boil.
For the Cheddar Scones:
- Preheat the oven to 220°C (200°C fan/ Gas Mark 7).
- Lightly grease a baking sheet.
- In a large bowl, sift together the flour, baking powder, and salt.
- Rub the cold butter into the flour mixture with your fingertips until it resembles breadcrumbs.
- Stir in the grated cheddar cheese.
- Gradually add the milk, mixing with a knife until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently pat it into a round about 2cm thick.
- Use a cookie cutter or knife to cut out scones.
- Place the scones on the prepared baking sheet.
- Brush the tops of the scones with a little extra milk and sprinkle with extra cheese.
- Bake for 12-15 minutes, or until golden brown and well-risen.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the hot soup in bowls, accompanied by the warm cheddar scones.Wine Advice:
A crisp Sauvignon Blanc or a light-bodied Chardonnay would complement the flavors of this soup.Nutritional Information
Calories: 450 kcal | Carbohydrates: 50 g | Protein: 20 g | Fat: 22 g | Fiber: 5 g | Sugar: 8 g | Salt: 1.5 g
