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This recipe for Broccoli and Stilton Soup comes from Sue Brewer who is lucky enough to live in Brittany where she has her own gites to rent.

I asked Sue to do her own introduction . . . . .

"Originally from London my better half and I have lived in a little hamlet called Le Millet near Ploeuc sur Lie in France for the past three years. Although life in the Cotes d'Armor region of Brittany is quite idyllic there are some downsides, notably the price and strength of tea bags, unavailability of sliced back bacon (who can live without bacon sarnies) and finally the lack of Indian cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I realised that the only way I was ever going to have an 'Indian takeaway' in France was to make it myself. Now this isn't as silly as it sounds; I always make the curries or whatever in large quantities and then freeze them in meal-sized portions. So Saturday night is still takeaway night, either sharing the meal with friends or to eat whilst watching some rubbish on the television - you know the sort of thing that's on TV on a Saturday night.

OK I do bring back the spices from dear old blighty as here in France they are rare and, if found, expensive (except for that awful pale yellow curry powder) but the rest is down to moi."

"This Broccoli and Stilton Soup is a lovely rich soup, and its richness should be bourn in mind when serving up - not too much, especially if you are serving it as a starter. If you live in France as we do, you can of course substitute the Stilton with a strong French blue cheese. I found Roquefort a bit too salty but Blue d'Auvergne and St Agur work well".

This was a recipe of the month on Sue's web site.

Ingredients for Broccoli and Stilton Soup

2 oz / 50g butter
2 large onions
1lb 5oz / 600 g broccoli, trimmed
1/2 tsp each of salt, sugar and nutmeg
2 pts / 1.2 litres weak vegetable stock or chicken stock
3 tbsp double cream
5oz / 150g blue Stilton, crumbled

How to make Broccoli and Stilton Soup

  • Melt the butter in a large saucepan. Add onions, broccoli, salt, sugar and nutmeg. Cover and steam gently on a low heat for 20 minutes, stirring occasionally.

  • Add the stock to the pan and bring to the boil. Reduce the heat immediately and simmer for 10 minutes.
  • Blend until smooth. Return to the pan and stir in the cream and Stilton. Stir over a low heat until the cheese is well combined giving a lovely smooth soup.

This soup freezes well.

Serves 6

Sue Brewer

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