Saturday 15 December 2012

Advent 15 - Broccoli and Stilton Soup (some Stilton facts) and bread by Paul Hollywood

December 15th

Another beautiful photograph from Syd Spence - thanks Syd

Luke 2:10-11

Then the angel said to them, “Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. 11 For there is born to you this day in the city of David a Saviour, who is Christ the Lord."


A few Stilton facts are:

It can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
it must be made from locally produced milk that has been pasteurised before use
it can only be made in a cylindrical shape
it must be allowed to form its own coat or crust
it must never be pressed 
it must have the magical blue veins radiating from the centre of the cheese

It even has its own website! To find out more about Stilton, click here.

Stilton is traditionally given and eaten at Christmas, and as the amount bought can sometimes be misjudged, there is often some left over. 

On a cold, frosty day, what you need is some hot soup (our speciality) - so today it's

Broccoli and Stilton Soup

Start with the usual base:
Finely chop an onion, a couple of stalks of celery (de-stringed) and a large leek (or two small ones). Melt 2 oz (56 gm) butter, in a large saucepan and add the chopped base-veg. Sweat them over a low heat until they are soft -but definitely don’t let them brown.
Add two heads of broccoli – you can include some stalks if they are not too thick and woody, a dessertspoonful of mixed herbs and half-a-teaspoon of white pepper. Make enough stock to just cover the broccoli and simmer until everything is cooked and all the ingredients are soft.
Liquidise with either a hand blender or in a liquidiser/food processor.
Crumble the Stilton (about 4 oz – 110 gm) into the hot liquid and stir thoroughly. Keep stirring until the cheese has melted.
Taste and adjust seasoning. Stilton is salty so you may not need much. If the soup is too thick for your liking, add milk (or cream) until you reach the correct consistency.
This is best enjoyed with crusty bread and the best man to show you how to make this is, of course, Paul Hollywood - to watch his video click here
 Ingredients re-cap:
1 chopped onion
2 stalks of celery – de-stringed and chopped
1 large or two small leeks – finely chopped.
2 oz (56 gm) butter
Approx 1 pint (570 ml) stock – but you could need more depending on how much broccoli you use – vegetable or chicken.
2 heads of broccoli
1 dessertspoonful mixed herbs
White pepper
4 oz (110 gm)– or thereabouts – Stilton cheese
Milk or cream.
If you have some left-over Brussels sprouts, you could always put them in too.

For more of our recipes and to read interesting Christmas facts and follow the Nativity story, why not check out our Advent Calendar Recipe Book?

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