Pea, Mint and Blue Cheese Soup by Emma Hatcher

Pea, Mint and Blue Cheese Soup by Emma Hatcher

My mum makes the best broccoli and stilton soup, bowls steaming on the kitchen table, just when we need them most on a cold, weary Autumn weekend - as if by magic. This is my sort-of ode to the recipe, but with slightly fresher flavours of peas, mint and a squeeze of lemon juice for good measure.

A good quality stock will make a world of difference to flavour here. While some of us love the funk blue cheese gives, I know not everybody is a fan, so I’ve left the option to sprinkle it on top rather than blend it in - it tastes just as good.

Serves 4-6


2 tablespoons olive oil
4 spring onions, finely sliced
2-3 garlic cloves, grated
1 head broccoli, roughly chopped
1 litre vegetable or chicken stock
500g frozen peas
Small bunch of fresh mint leaves
Juice of ½ a lemon
30g hazelnuts
100g blue cheese
2 tablespoons extra-virgin olive oil
A few good grinds of black pepper


Pour the olive oil into a large saucepan and place over a medium heat. When the oil is hot, add in the spring onions and stir to coat. Cook for 2-3 minutes, or until softened, then add in the garlic and cook for a further minute.

Tumble in the broccoli and pour in the vegetable stock and cook for 3-4 minutes, or until the broccoli is just soft.

Tip in the frozen peas and cook for another 2-3 minutes, or until plump and hot through. Add in the mint leaves and lemon juice and use a hand held blender to blitz until smooth.

Add the hazelnuts to a frying pan and toast over a medium heat for 3-4 minutes, or until golden at the edges and smelling deliciously nutty. Tip onto a plate to cool before roughly chopping.

Re-warm the soup if you need to, before ladling into bowls. Crumble the blue cheese on top and sprinkle over the hazelnuts. Drizzle with the extra-virgin olive oil and finish with a few good grinds of black pepper.

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