May Treat - FREE Pitchfork Cheddar Sample with all cheese orders - Shop Cheese Now
Royal Crest


Broccoli and Sparkenhoe Shropshire Blue Cheese Soup

We've combined our smooth, Sparkenhoe Shropshire Blue cheese with fresh Broccoli and simple ingredients to create this warming autumnal soup.



 (Serves 4)

1 tbsp Butter
200g SparkenhoeShropshire Blue Cheese (or other similar blue cheese)
1 Head of Broccoli – approx. 400g (chopped into florets)
1 – 2 Onions to taste (chopped)
1 Small Potato (chopped)
300ml Milk
3 tbsp Double Cream or Crème Fraiche
600ml Vegetable Stock
Salt & Pepper to taste


  1. In a saucepan, melt the butter and cook the onion 'low and slow' for approx. 10 minutes until soft.

  2. Add the chopped potato and broccoli (chopped into florets) and pour over the stock. Cover with a lid and summer for 20 minutes.

  3. Remove from the heat, blend until smooth and add the milk and double cream (or crème fraiche)

  4. Add the grated, or crumbled blue cheese and gently reheat the soup to melt the cheese without boiling.

  5. Serve with a drizzle of Cream or Truffle Oil and enjoy!


Related products
Sparkenhoe Shropshire Blue
Sparkenhoe Shropshire Blue
Lightly laced with blue, this creamy cheese is made with unpasteurised milk and coloured with annatto. The orange hue contrasts beautifully with the blue veins leaving a cheese that is not only a pleasure for the eyes but also the taste...