Frozen broccoli is often boiled as a side dish, but TV cook Nigella Lawson suggests a tastier alternative: using it to make her broccoli and stilton soup. Boiling frozen broccoli can cause it to lose much of its nutrition and flavour, according to the article.
Nigella's recommendation
Lawson recommends using frozen broccoli in the recipe, noting it is more convenient. She said: “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.”
The recipe is designed to serve four to eight people and takes about 15 minutes to prepare and cook, according to a commenter.
Reader reactions
Readers have shared positive feedback on the recipe. One user said: “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 wrote: “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 commented: “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 said: “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!”
Recipe ingredients and method
The ingredients include three tablespoons of garlic-infused olive oil, six finely chopped spring onions, two teaspoons of dried thyme, 1kg of frozen broccoli, 1.25L of hot vegetable stock, 200g of crumbled or chopped stilton cheese, freshly ground black pepper, and one long fresh red chilli pepper, deseeded and finely chopped (optional).
To make it, put the garlic oil in a large pan over a medium heat, add the chopped spring onions, and cook for a couple of minutes. Add the thyme and frozen broccoli, stir for a minute or so, then add the hot stock and stilton. Bring to a boil, cover with a lid, and cook for five minutes. Liquidise in a blender in batches, return to the pan, heat if needed, and add pepper to taste. Scatter with “a confetti of red chilli” when serving if desired.
