Ingredients
- 2 tablespoons olive oil
- 2 ½ cups leeks, tough outer green leaves removed and thinly sliced
- 1 cup onions, chopped
- ½ cup celery, finely chopped
- 2 ¾ pounds broccoli, stalks peeled and diced, florets separated
- 7 cups chicken stock
- 1 cup heavy cream
- ¾ pound Stilton, coarsely grated
- Salt and freshly ground black pepper to taste
- 1 cup almonds, thinly sliced
- Nutritional Information
Nutritional analysis per serving (6 servings)
656 calories; 47 grams fat; 21 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 30 grams protein; 105 milligrams cholesterol; 1137 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don’t brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
- Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
- In a food processor, puree the vegetables in their broth and return them to the pot.
- Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
- Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.
About 1 hour
Dining and Cooking