Frozen broccoli is put to much better use in a simple recipe that television cook Nigella Lawson loves: broccoli and stilton soup. The dish, which she describes as more convenient for an impromptu standby, is ideal for autumn.
Why frozen broccoli works in this soup
Frozen vegetables offer convenience and value, and can enhance a variety of dishes during the winter months. Broccoli is the most widely enjoyed green vegetable, yet when bought frozen it does not always deliver the finest taste when boiled. Boiling, the method most people use, sacrifices much of the nutritional value and flavour.
Lawson suggests incorporating frozen broccoli into the flavoursome soup instead. She explained: "I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen broccoli and certainly more convenient for an impromptu standby."
Fans praise the recipe
In the comments section of the recipe, fans shared their appreciation. One user remarked: "I love this Nigella recipe, and it's a regular go-to for me. It's so quick to throw together. Once cooled, it keeps well in the fridge for a few days – if it lasts that long, of course."
Another posted: "A fantastic recipe, which freezes really well, too! I make it every few weeks from September to May for a wonderful warming treat." A third noted: "This soup is delicious and so easy to prepare. I was afraid the cheese would be the dominant flavour, but it's not. The broccoli shines through, and the blue cheese adds creaminess and an added something something."
Another reviewer commented: "This is the easiest soup I have ever made and the tastiest broccoli and stilton soup I have ever tasted too! I used 800ml of stock, as I prefer a thick soup, and could not believe it was prepped and cooked in 15 minutes!"
How to make broccoli and stilton soup
Ingredients (serves four to eight): three tablespoons of garlic-infused olive oil; six spring onions, finely chopped; two teaspoons of dried thyme; 1kg of frozen broccoli; 1.25L of hot vegetable stock, from concentrate or a cube; 200g of crumbled or chopped stilton cheese; freshly ground black pepper; one long fresh red chilli pepper, deseeded and finely chopped (optional).
Method: heat the garlic oil in a large saucepan over a medium heat, add the chopped spring onions and sauté for a couple of minutes. Stir in the thyme and frozen broccoli and heat for approximately a minute. Pour in the hot vegetable stock and the crumbled or chopped stilton, bring to a gentle boil, then secure the lid and leave to cook for five minutes. Blend in batches using a liquidiser or food processor, return to the pan and reheat if necessary, then season with pepper to taste. When serving, garnish with a confetti of red chilli for an optional finishing touch.
