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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.

SoupQuickLunchVegetablesCheeseStilton

Estimated Nutrition

Per Serving Total
Calories 952.4 kcals 952.4 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 78.5 grams 78.5 grams
Protein 42.1 grams 42.1 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
0.5
tsp
Worcestershire Sauce
Dairy
30
g
Butter
55
g
Stilton
crumbled, for the soup
85
g
Stilton
for the rarebit
1
piece
Egg Yolk
free-range
GrainsCereals
1
slice
Bread
Liquids
150
ml
Chicken Stock
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
Vegetables
0.5
piece
Onion
finely sliced
100
g
Broccoli
chopped
0.5
piece
Potato
peeled and chopped

Steps

  • 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.