Broccoli & Stilton Soup

The Stilton in this soup is surprisingly smooth, creamy and delicious

My boyfriend suggested I make this soup, as he used to serve it in a pub in England. My reaction was much like yours right now (unless you are familiar with this soup) – a blue cheese soup? For real?

I will say that in the past year or so I have developed a like turned to love for most blue cheeses…I suppose my palette is maturing. However, the thought of such a strong cheese with the strong flavour of broccoli in a soup made me very skeptical. But what the hell…I wanted to make something different than the usual cream of broccoli or broccoli cheddar, so I gave it a whirl.

Results: absolutely awesome. My new fave broccoli soup. And you know what? This soup has way less fat than cream of broccoli or broccoli and cheddar because the stronger the cheese the less you need. Even if you don’t like blue cheese I recommend this soup, as Stilton is a bit milder and a bit creamier than traditional blue.

 

Ingredients

1 tbsp olive oil

1 small cooking onion, dice

1 stalk of celery, diced

1 leek, cleaned, trimmed and sliced

1/2 head cauliflower, broken into small pieces

1 “knob” of butter (2 inch thick slice of a stick of butter)

4 cups vegetable stock

2 crowns of broccoli, broken into pieces

4 ounces (4 x 1 inch cubes) of Stilton

 

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until soft (add a bit of water if they start to stick). Add the celery, leek, cauliflower and butter. Stir until the butter is melted, then cover and  let sweat, 5 minutes.

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Uncover and add the vegetable stock and the broccoli pieces with bigger stems. Cook for 10-15 minutes, until all vegetables are soft. Add the remaining broccoli pieces and cook for another 5 minutes. Remove some broccoli and cauliflower pieces and set aside. Blend the remaining soup with a hand blender. If the soup is not thick enough, continue to cook until it reduces.image

Turn the heat to low. Stir in the Stilton, letting some pieces hold their form. Add the broccoli and cauliflower back in. Spoon into bowls, serve, and enjoy! This  soup would be awesome with some walnut crumbs and balsamic drizzle on it as well.

 

Creamy Tomato Basil Soup

Wholesome ingredients make this better for you than the stuff you had as a kid, and is easy to make
Wholesome ingredients make this better for you than the stuff you had as a kid, and is easy to make

I used to serve at one of the most successful restaurant chains in the world, and man were they good at making, well, everything. People were always surprised when we told them everything was made from scratch and to order…except for the soup. The soup came in a bag and while still delicious had a million ingredients. I always thought this was a little strange, because soups are so so easy to make.

The following recipe is a simpler re-creation of one of the soups from this restaurant…it was the soup we would sneak into mugs and hide in the corner and drink it was so good. Little did we know that we were drinking to our health, as tomatoes are high in antioxidants, have been proven to reduce the risk of prostate cancer, and are high in Potassium and Vitamin’s A & C. My Creamy Tomato Basil Soup has wholesome, real ingredients, and is the perfect soup for pairing with a wintery day and a nice glass of Chianti.

Ingredients

2 tbps olive oil

4 cloves of garlic, sliced

1 small cooking onion, chopped

1 leek, sliced

2.5l canned peeled whole San Marzano tomatoes (I use the big can from Costco)

1 cup vegetable stock

1 cup heavy red wine

3 tbsp fresh basil, coarsely chopped

1/2 cup 35% cream

Salt & pepper to taste

Heat olive oil over medium heat, then add garlic and sauté 30 seconds. Add onion and cook for 1 minute. Add leek and continue to cook until soft and onions are translucent, 3 minutes. Season with salt and pepper. Add tomatoes one at a time, discarding the hard, green tip of each one as you go, then dumping the juices in when done.

Turn the heat up to medium high and let mixture come to a boil. Add the vegetable stock and wine and bring to a boil. Stir in the basil, reduce heat to medium low, and let simmer for 30 minutes. Season with salt & pepper to taste. Turn to low and stir in cream. Allow soup to heat through, and serve!

This Creamy Tomato Basil Soup is delicious when topped with fresh basil, feta cheese, old cheddar, parm, pine nuts, or any combination of the above. While the amount of cream in the soup is small in comparison to volume, you may want to opt for a lighter or vegan option instead. Should you go this route, remember the soup is highly acidic, so to avoid any milk or dairy substitute from curdling, sprinkle 1-2 tsps baking soda over the soup and stir in. This will neutralize the acid and make any cream replacement work.

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