Stilton, anchovy and Tenderstem broccoli soup with crispy garlic
Prep time: 20 minsTotal time: 
Stilton, anchovy and Tenderstem broccoli soup with crispy garlic
Stilton’s rich, tangy character combines with anchovies to bring depth, creaminess and savouriness to broccoli soup. Store in the fridge for up to 3 days, or freeze
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 tbsp olive oil
- 25g unsalted butter
- 1 leek, sliced
- 3 garlic cloves, sliced
- 5-6 anchovy fillets
- 200g floury potatoes (eg maris piper), peeled and cut into 2-3cm cubes
- 1 litre low-salt stock* of choice
- 1 x 330g pack Tenderstem broccoli
- 90g stilton, crumbled, plus extra to serve (optional)
- juice of 1 lemon
For the crispy topping
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
Step by step
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Heat the oil and butter in a large saucepan over a medium heat, then cook the leek and 3 sliced garlic cloves for 3-4 minutes or until soft and fragrant. Add the anchovies and cook, breaking up the fillets, until they melt into the leeks.
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Stir in the diced potatoes and stock and simmer over a low heat for 10-12 minutes. Meanwhile, trim the very tops off half the broccoli (ie the florets) and set aside, then roughly chop the stems and the remaining broccoli. Once the potato is just tender, add the chopped broccoli and cook for 5-7 minutes or until everything is tender but the broccoli is still green.
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Carefully tip everything into a blender, add the stilton and blend until smooth. Alternatively, blend in the pan using a hand-held stick blender. Season to taste with the lemon juice, salt and black pepper.
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For the topping, heat the oil in a small pan over a medium heat. Add the sliced garlic and broccoli tops, then cook for about 3-5 minutes or until the garlic is light golden and the broccoli tops are tender. Remove with a slotted spoon to a kitchen-paper-lined tray. Ladle the soup into bowls, then top with a drizzle of the garlic-infused oil, the crispy garlic and broccoli tops. Crumble over extra stilton and season with black pepper to serve.
*Check your stock is gluten-free, if required.
