I served this soup at my recent demonstration class/dinner and everyone loved it. This recipe is adapted from the one found in Sonoita Seasons, one of my favorite cookbooks.
Cream of Broccoli & Stilton Soup
4-5 ounces Stilton Cheese
4 Tablespoons butter
1 bunch broccoli, enough for 2 cups broccoli florets
1/3 cup celery, diced
1 cup onion, finely chopped
1/8 teaspooon white pepper
4 cups low salt chicken broth
1 1/4 tablespoon flour
1 cup heavy cream
Trim stilton of its outer yellow-brown crust. You should have about 3-4 ounces. Crumble and set aside.
Melt 2 tablespoons butter in a 4-quart pot over medium heat. Add broccoli, celery, onion, and pepper. Simmer, partially covered, until just tender, about 5 minutes. Stir in chicken broth. Bring to a boil. Lower heat and simmer, covered, 30-35 minutes or until veggies are tender. Using an immersion blender, puree until smooth.
In a saucepan over medium heat, melt remaining 2 tablespoons butter. Whisk in the flour and cook, whisking constantly, until mixture is hazelnut brown, about 2 minutes. BE CAREFUL NOT TO SCORTCH FLOUR. Add slowly to pureed soup, whisking until blended. Bring to a boil, lower heat and simmer, whisking occasionally for 15 minutes.
Combine stilton and heavy cream in a food processor. Prcoess until smooth. Whisk cheese mixture into soup until well-blended and just heated through; DO NOT BOIL. Remove from heat and serve