Nigella Lawson recommends using frozen broccoli in a simple broccoli and stilton soup recipe that fans say is the tastiest use of the vegetable. The celebrity cook suggests frozen broccoli, noting that it is more convenient for an impromptu standby.
Why frozen broccoli works
Most people boil frozen broccoli, but this method strips away much of the nutritional value and flavour. Instead, Lawson puts it to use in a much-loved classic: broccoli and stilton soup.
Speaking about the recipe, 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."
Fans praise the recipe
Fans were quick to sing its praises in the comments section. 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."
One satisfied cook 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 Nigella Lawson's 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, and one long fresh red chilli pepper deseeded and finely chopped (optional).
Begin by heating the garlic oil in a large pan over a medium heat, then toss in the chopped spring onions and fry for a couple of minutes. Stir in the thyme and frozen broccoli, keeping everything moving in the heat for a minute or so. Pour in the hot vegetable stock and crumbled or chopped stilton, bring to a gentle boil, then place the lid on and leave to cook for five minutes.
Blitz in batches using a blender (or a food processor if that's what you have to hand), pour back into the pan and reheat if it has cooled too much during blending, seasoning with pepper to taste. Finish each serving with "a confetti of red chilli" scattered over the top, should you fancy it.
