Preparation time: 5 Minutes

Cooking time: 25 Minutes

Serves time: 4

During the autumn months when mushrooms grow wild in the woods, consider this deliciously warming soup made rich with leeks and Stilton cheese. A real treat for vegetarians.




  • 2 tbsp butter
  • 2 shallots or 1 small onion, finely chopped
  • 800ml chicken or vegetable stock
  • 600ml milk
  • 800g broccoli
  • 200g stilton, crumbled
  • Nutmeg, to garnish


  • 2 tbsp butter
  • 2 shallots or 1 small onion, finely chopped
  • 3 cups/28oz chicken or vegetable stock
  • 2.5 cups/20oz milk
  • 28oz broccoli
  • 7oz stilton, crumbled
  • Nutmeg, to garnish


  1. Melt the butter in a large saucepan over a medium-low heat and add the shallots. Fry gently until soft and golden.
  2. Meanwhile, cut the broccoli stalks into smallish chunks, then add to the pan with the softened shallots, fry for a minute, then pour in the stock and milk. Bring to a simmer, then cook until the stalk is beginning to soften (how long will depend on the size). Meanwhile, cut the head into small individual florets.
  3. Once the stalk is almost tender, add the florets to the pan along with most of the Stilton, keeping a little back for garnish. Stir well, bring to a simmer, cover then cook for about 5 minutes, until the cheese has melted and the florets are soft.
  4. Allow to cool slightly, then puree until smooth. Taste and season if necessary, then divide between bowls and top with the remaining cheese and a good grating of nutmeg.
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.