Potato and Broccoli Soup with Stilton Rarebit

A creamy vegetable soup blended with Stilton cheese, served with a rich, golden-brown Stilton and egg yolk rarebit toast.

Soup Quick Lunch Vegetables Cheese Stilton

Estimated Nutrition

Calories

952.4

kcal / serving

952.4 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

78.5g

per serving

78.5 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Worcestershire Sauce

Dairy

Butter

Stilton

crumbled, for the soup

Stilton

for the rarebit

piece

Egg Yolk

free-range

GrainsCereals

slice

Bread

Liquids

150

Chicken Stock

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

Vegetables

0.5

piece

Onion

finely sliced

100

Broccoli

chopped

0.5

piece

Potato

peeled and chopped

Method

Preheat the grill to the highest setting.

Heat butter in a saucepan and fry onion until soft.

Add broccoli, potato, and stock to the pan and bring to a boil.

Simmer for eight minutes until the vegetables are soft.

Blend the soup with 55g Stilton and season with salt and pepper.

Toast one side of the bread under the grill.

Mix 85g Stilton, egg yolk, and Worcestershire sauce and spread on the untoasted side.

Grill the bread for two minutes until the cheese is melted and golden.

Place the rarebit on top of the soup and serve.