Ma Dashper's Recipes

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Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Broccoli, pear and Stilton (or any other strong cheese) soup (v) (serves 6, preparation time 15 minu

stilton broccoli soup.png

This is a great leftover and store cupboard soup when you have some less fresh broccoli, very ripe pears and bits of cheese. The title does say Stilton but the reality is that any strong flavoured cheese will do. I used Chaume (yum).


  • 450g broccoli

  • 1 small onion, finely chopped;

  • 1 leek, chopped into small pieces

  • 20g butter

  • 2 tablespoons of vegetable oil

  • 750ml vegetable stock

  • 2 tablespoons of fine oatmeal

  • 4 ripe pears

  • 50g ground almonds

  • 550ml milk

  • seasoning

  • 150g Stilton or other strong cheese

Here’s what you do:

Step 1 - Trim the broccoli into small florets and set aside. Cut the broccoli stalk, onion and leek into small pieces.

Step 2 - Melt the butter and oil in a large saucepan and when hot, add the broccoli, leek and onion. Allow them to sweat down for 10 minutes.

Step 3 - Add the pears to the pot.

Step 4 - Mix the almonds and porridge together and then add it to the soup gradually and alternating with the milk.

Step 5 - Add the stock, broccoli florets and seasoning and simmer for a further 10 minutes.

Step 6 - Add in 150g of your favourite cheese. Something like Stilton, Chaume, Pied d’Angloys or Taleggio. Stir the soup until the cheese has melted and then blend to your desired consistency.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Large pot

  • Liquidiser

#vegetarian #soup #cheese #stilton #broccoli #pear

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.