Nearly 30 years ago I accidentally walked into a vegetarian restaurant. I'm allergic to onions, but the restaurant made me Stilton & broccoli soup without onions or leeks and since then I have made it on a regular basis. I use a couple of sticks of celery. Half milk half stock. If I don't have much Stilton I mix in some mature cheddar. Before blending I fish out a few broccoli florets and add them back afterwards. It never fails no matter how I butcher it.
Hey there pal... Thanks so very much for this well timed video... My mum's not well at the moment and difficult to get her to eat, but she loves Broccoli plus the other ingredients, so we could be onto a winner here... Thanks again you're a life saver... Nice one mate
Beautiful looking soup Adam, I like the idea of using Stilton. Most of the time over here in the States when you get a broccoli or even a leek soup it’s got cheddar in it. I can’t wait to make this my friend thank you. (John From California)
You just made my favourite soup Adam. Kohl rabi is basically a huge piece of broccoli stump. I have that same boning knife, it's like a well-loved friend. This one's a keeper mate! 😋🌟👍
@@Adam_Garratt Aye that, a blunt knife is just a piece of metal bunging up you kitchen drawer. I use the Lansky system for radical sharpening. I did a video on it some time back.
Ooohhh ... so tasty looking 😍 the cheese would be a yummy addition to a plain potato - leek soup too I think 😁 Leeks are underrated I think 😍 So nice to see you again Adam ; hope all is well 🌹
It's a fab cheese. You got to spend a bit extra for the really good stuff if you're having it with crackers. For a soup like this though it's not all that necessary ❤️🙂
Hey ya back. Been making myself ya chilli recipe but with hotter chillies 🌶 LOVE IT. going to give this recipe a go but with extra mature cheddar cheese.
Very timely video, Adam, as I have been meaning to make this soup for a couple of weeks now. Just one question, did you use a vegetable stock cube, or was it 'home made'? May I say that you have an excellent presentation style; explanations and methods very clearly expressed. Thanks so much for sharing your expertise with us. Kindest regards, Peter A
Thank you Peter. I very rarely make stock unless I have the free time. I think there are so many high grade instant stocks available now. It is nice to make your own though of you have the time. For this I used knorr stock 👍🙂
@@Adam_Garratt Hi Adam. Glad you said that! I've used a couple of Tesco's 'fresh' stocks (they last, unopened, for yonks) and have been excellent. Thanks again for your advice. Keep well! Peter A :) :) :)
Wish it was bloody cold here 😳 still I love soup anytime of year even it's 100 degrees outside and this one is one of my favorites and as you proved easy and delicious 💕👍
Hey, Adam! I think 50k is doable as your have good quality vids, comment, and high quality ingredients. I make a killer chicken stock, but haven't been real successful with veg stock. Perhaps you could demonstrate your method of making it? Oh, and sharpening your knives should be a high priority. GET ON IT! :-)
Cheers mukka, one more thing, is there any benefit flavour ( considering the strong tasting other ingredients) or texture wise for delaying the addition of the broccoli florets until the other ingredients are cooked, especially as it’s all going to be blitzed to a purée eventually anyway?🤷🏼♂️
@@johnjay5895 as a long time home cook, it not only keeps the texture and flavor better, it preserves the color too. Having said that, we’re all just trying to make it through the week so if your broccoli’s on its last legs, someone at the table has texture issues, or you don’t have the time/energy for that extra step, you won’t ruin your soup by cooking it all together. Just little things to try to make the meal nicer, but the nicest food is usually cooked to your own needs and preferences.
It's really quite a mild flavour, not like eating raw blue cheese. You could use a milder version like docelatte or roquefort. But this soup would work great with a strong mature chaddar too. 🙂
Get your self a diamond steal, i bought one 20 years ago and its still going strong. You can put a new edge on in just a few swipes of the blade. Then we wont have to hear the incessant pissing and moaning about you not having a sharp knife.
Nearly 30 years ago I accidentally walked into a vegetarian restaurant. I'm allergic to onions, but the restaurant made me Stilton & broccoli soup without onions or leeks and since then I have made it on a regular basis. I use a couple of sticks of celery. Half milk half stock. If I don't have much Stilton I mix in some mature cheddar. Before blending I fish out a few broccoli florets and add them back afterwards. It never fails no matter how I butcher it.
Hey there pal... Thanks so very much for this well timed video... My mum's not well at the moment and difficult to get her to eat, but she loves Broccoli plus the other ingredients, so we could be onto a winner here... Thanks again you're a life saver... Nice one mate
Thank you Chris. I hope your mum gets better soon!
@@Adam_Garratt Bless ya mate...x
Very nice. Those hand blenders are really good for soups. 🥣
Your vids brighten my day!
Aww thank you Cheryl. And you brighten mine 😊
I really liked the way Adam presented this recipe and I shall follow him, after testing this soup I will write a review, it looks delicious.
Looks delicious that mate. My Favourite soups are...
Cream of leek & potato
Cream of cauliflower soup
Tomato soup
Broccoli and cheese 👌🏻
Cheers Steve. Tomato soup is legit. Made it for Xmas
Beautiful looking soup Adam, I like the idea of using Stilton. Most of the time over here in the States when you get a broccoli or even a leek soup it’s got cheddar in it. I can’t wait to make this my friend thank you.
(John From California)
Thank you John. It's lovely with Stilton, give it a try if you can get some 🙂👍
Adam Garratt Absolutely will.
You just made my favourite soup Adam. Kohl rabi is basically a huge piece of broccoli stump. I have that same boning knife, it's like a well-loved friend. This one's a keeper mate! 😋🌟👍
Nice one Pete. Yeah I bought the whole set from tk maxx for £50 down from £300. Now I just gotta sharpen them 😂
@@Adam_Garratt Aye that, a blunt knife is just a piece of metal bunging up you kitchen drawer. I use the Lansky system for radical sharpening. I did a video on it some time back.
@@Adam_Garratt £50 is a steal for such high quality knives! You certainly have an eye for a bargain mate!
I have the lanksy system too. Its great but time consuming. Might just get someone to do it for me 😂
Tk maxx are great for kitchen ware
Been thinking about making a soup for a while now! Definitely going to give it a try this weekend! Thanks Adam!
You're welcome Dan mate
Mmmmmm thanks Adam. Looks lovely. Gotta try asap.
Excellent stuff my boy👍👍
Looks so yummy.l am going to make this,on Sunday .👌👏👍
Hope you enjoy it Sheila x
Jesus didn't think you had time to do a video with all your rate my plate antics lol. Looks delicious brother
haha!
What a good soup you make everything so easy I will be following you more now
Thank you Clive
Yum, yum good one mate more power to your elbow. Keep 'em coming. M
Cheers Mark!
beautiful soup
Sorry I missed your live feed but can’t find it on replay!
I didn't save this one as it was 6 hours long. 😂
Can't stand stilton on it's own, but love Stilton and Broccoli, great job, we have some left over from christmas, will try this tonight.
Let me know the results Ralph. 👍😉
Great music choices, like always, Adam!
Cheers Chris 👍
Ooohhh ... so tasty looking 😍 the cheese would be a yummy addition to a plain potato - leek soup too I think 😁 Leeks are underrated I think 😍 So nice to see you again Adam ; hope all is well 🌹
It's a fab cheese. You got to spend a bit extra for the really good stuff if you're having it with crackers. For a soup like this though it's not all that necessary ❤️🙂
Looks delicious x
A favorite soup of mine! You can use the Stilton rinds as well!
Stilton is one of my favourite cheeses. Long clawson make a fab one if you haven't tried it already
@@Adam_Garratt I'd prefer Danish Blue to a poor Stilton any day!
@@Mark1405Leeds agree, there's some awful stilton imitations out there. When you get a good one though, sublime.
Nice soup ❤ I’m going g to make my own from now on no more tinned 👎🏻
Hey ya back. Been making myself ya chilli recipe but with hotter chillies 🌶 LOVE IT. going to give this recipe a go but with extra mature cheddar cheese.
Would be nice with cheddar deffo 😉👍
Very timely video, Adam, as I have been meaning to make this soup for a couple of weeks now. Just one question, did you use a vegetable stock cube, or was it 'home made'? May I say that you have an excellent presentation style; explanations and methods very clearly expressed. Thanks so much for sharing your expertise with us. Kindest regards, Peter A
Thank you Peter. I very rarely make stock unless I have the free time. I think there are so many high grade instant stocks available now. It is nice to make your own though of you have the time. For this I used knorr stock 👍🙂
@@Adam_Garratt Hi Adam. Glad you said that! I've used a couple of Tesco's 'fresh' stocks (they last, unopened, for yonks) and have been excellent. Thanks again for your advice. Keep well! Peter A :) :) :)
That soup looks Sensational, and just perfect for This cold weather Thank you, Adam, for another Delicious recipe :-)
Cheers pal, you're welcome
Wish it was bloody cold here 😳 still I love soup anytime of year even it's 100 degrees outside and this one is one of my favorites and as you proved easy and delicious 💕👍
Thank you Brenda 😊❤️
Kind of a different take on broccoli cheddar soup. Looks good might need to try it
It's a cracking soup if you like blue cheese 😉👍
Adam Garratt not into blue cheese, but I might need to give it a try, to see if it can change my mind
@@MrChriswo29 just use a small amount and see how you go. This soup will work with cheddar too
Adam Garratt had it with cheddar, might try it with blue cheese
Yum one of my favourite soups!
It's great little soup this
Looks great!
Thanks Garry 👍
Hey, Adam! I think 50k is doable as your have good quality vids, comment, and high quality ingredients. I make a killer chicken stock, but haven't been real successful with veg stock. Perhaps you could demonstrate your method of making it? Oh, and sharpening your knives should be a high priority. GET ON IT! :-)
Thanks John. I'd love to do some basic stock recipes.
Yummy😊
Looking good with the beard 🧔. Nice recipe as usual mate! Keep it up 👍
Cheers pal. 👍
Adam i really thank you for this. i didn't realise how simple to make it could be. Which type of knorr stock cube did you use please ?
I tend to use the jelly stock pots from knorr. They are really good
@@Adam_Garratt Vegetable ones ?
@@faydove yes, or any good veg stock will work
@@Adam_Garratt Thank you and appreciated.
Nice one Adam I use a stock cube you have to be very careful with the salt (a knorr one )and NO I don’t get paid like Marco 😎😎😎
David they are superb stocks though aren't they? I use them all the time haha
Yes I think they are the best I only buy them when they are on offer My secret Ingredients in stews or Ragu is the rich beef jelly capsule thingy 👍👍👍
Did you put some mac foundation on Adam ? Hehe 😜 xx
What? Hell no 😂😂
Jen, Adam is far to cheap too buy MAC, he is more of a pound land girl.
Mr Krasker Poundland foundation cover girl!! Hehe 😂
Great looking soup Adam, what do you think about adding a little semi skimmed milk if it needs ‘loosening’?
Milk would be fine pal 🙂👍
Cheers mukka, one more thing, is there any benefit flavour ( considering the strong tasting other ingredients) or texture wise for delaying the addition of the broccoli florets until the other ingredients are cooked, especially as it’s all going to be blitzed to a purée eventually anyway?🤷🏼♂️
@@johnjay5895 as a long time home cook, it not only keeps the texture and flavor better, it preserves the color too.
Having said that, we’re all just trying to make it through the week so if your broccoli’s on its last legs, someone at the table has texture issues, or you don’t have the time/energy for that extra step, you won’t ruin your soup by cooking it all together.
Just little things to try to make the meal nicer, but the nicest food is usually cooked to your own needs and preferences.
Hey Adam. I really dislike blue cheese (a lot). Not sure I’d like the taste of this but who knows. Anything I could use as a substitute ?
It's really quite a mild flavour, not like eating raw blue cheese. You could use a milder version like docelatte or roquefort. But this soup would work great with a strong mature chaddar too. 🙂
Adam Garratt will definitely give it a whirl. Thanks bro
Think I've found a way to eat Broccoli - bloody horrible stuff normally - cheers Adam :)
Smell like farts normally don't they 😂
Funny, I used my fillet knife to cut onion today. My knives are sharp I just hadn't done the dishes 🤷♂️
I do that also. Just look at the dishes and go naah 😂
Sometimes procrastination wins. I actually have a scar from speed slicing cucumber with a boning knife. I'll never learn. 🤪
Those knifes still blunt adz? 😂😂😂 xx
Yeah haha. I will get to sharpening them...in about 6 months maybe XD
Get your self a diamond steal, i bought one 20 years ago and its still going strong. You can put a new edge on in just a few swipes of the blade. Then we wont have to hear the incessant pissing and moaning about you not having a sharp knife.
😂😂😂😂