Wensleydale Cheese, Broccoli and Cauliflower Soup

This Wensleydale Cheese, Broccoli and Cauliflower Soup is very satisfying and warming soup, ideal for light lunch or a comforting supper dish. You can enjoy it as a nice chunky soup or if you prefer. blend it to a silky smooth, creamy soup, whatever takes you fancy.

Although the original recipe calls for Wensleydale cheese, which in my opinion is the master English cheeses, you can use any crumbly cheese of your choice, I have tried several different ones and they all work well, but it will not work with the rubbery cheeses like Edam, Gruyere, etc. Just add a slice of nice crusty bread and you’re ready to go.

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3 from 1 vote

Wensleydale Cheese, Broccoli and Cauliflower Soup

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Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Soup

Cuisine: Yorkshire UK

Calories per Serving 414

Author: :Mr. Paul

Ingredients

• 125 g cheese wensleydale crumbled (Any crumbly cheese will work)
• 1 tablespoon sunflower oil
• 1 small onion finely chopped
• 335 g cauliflower florets
• 335 g broccoli florets
• 1 ltr vegetable stock Use fresh, carton or stock cube they’re all good
• 28 g plain flour
• 2 tablespoons milk
• ½ teaspoon grated nutmeg
• 200 g cream cheese Philadelphia, or similar
• Salt and pepper

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Heat the oil in a large pan and soften the onion. (Do not brown)
• Add the cauliflower, broccoli, nutmeg and stock. Cook for 5-10 minutes.
• Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
• Add the cream cheese and the Yorkshire Wensleydale or whatever crumbly cheese you’re using and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
• Season to taste.
• Enjoy with a chunk of nice crusty bread.

Paul's Tips
Although this is definitely best using traditional Wensleydale Cheese, I have tried the recipe with various crumbly cheeses and it works just fine. It will not work with cheese like Edam, Gruyere etc.
If you wish you can blitz the finished soup until smooth, however, I think it's best left chunky, but that's just me.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

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Tags: Cheese

Category: British, Cuisine, Recipes, Soups, Salads, Side Dishes & Sauces, Vegetarian,, Vegan & Free From