Jamie Oliver Stilton and Broccoli Soup

Ingredients

• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 1 large head of broccoli (about 500g), trimmed and roughly chopped
• 1 litre vegetable stock (good quality, low sodium)
• 150g Stilton cheese, crumbled (plus extra for serving)
• 100ml double cream (or crème fraîche for a lighter option)
• Juice of 1/2 lemon (about 1-2 tablespoons)
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped, for garnish (optional)

Step-By-Step Instructions

1. 1

   First things first, let's get those lovely aromatics going to build a fantastic flavour base! Place your large heavy-based saucepan or Dutch oven over a medium heat. Add the olive oil and let it shimmer for a moment. Toss in your roughly chopped onion and cook gently for about 5-7 minutes, stirring occasionally, until it's softened and translucent, but not browned. We're looking for sweet, mellow onion goodness here. Then, add your crushed garlic and cook for just another minute until fragrant – be careful not to burn it, as burnt garlic can taste bitter. This gentle sautéing really brings out the best in these foundational flavours, setting the stage for our incredible soup.

2. 2

   Now, let's introduce our star veggie! Add the chopped broccoli florets and stems (don't waste those lovely stems, just make sure they're peeled if tough!) to the pan with the softened onion and garlic. Give everything a good stir to coat the broccoli in that aromatic oil. Pour in the vegetable stock – make sure it covers the broccoli nicely. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer, pop a lid on, and let it cook for about 10-12 minutes. You're looking for the broccoli to be tender, easily pierced with a fork, but still retaining its vibrant green colour. Overcooked broccoli can lose its lovely flavour and colour, so keep an eye on it!

3. 3

   Time to get creamy and cheesy! Once the broccoli is perfectly tender, remove the pan from the heat. Carefully, using an immersion blender, blend the soup directly in the pan until it's wonderfully smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a stand blender (being very cautious with hot liquids, remember to vent the lid!). Once blended, stir in the crumbled Stilton cheese until it melts into glorious, gooey submission, infusing the soup with its characteristic tang. Next, pour in the double cream (or crème fraîche for a slightly lighter touch) and give it another good stir to combine everything beautifully. This is where the magic really happens, transforming it into that luxurious, velvety texture we're aiming for.

4. 4

   Almost there! Now for the Emma Harrison zesty secret to truly elevate this soup. Add the fresh lemon juice – this is crucial for cutting through the richness of the Stilton and cream, adding a vibrant, fresh zing that makes every spoonful sing! Grate in a tiny pinch of fresh nutmeg; it's a subtle warmth that complements the cheese beautifully without overpowering it. Taste the soup and season generously with salt and freshly ground black pepper. Remember to taste and adjust – you might need a little more salt depending on your stock and Stilton. Give it one final gentle stir to ensure all those incredible flavours are perfectly married. Serve immediately, piping hot, with a little extra crumbled Stilton and a sprinkle of fresh parsley or chives for that extra flourish. Enjoy every single spoonful!