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Now that we have got Christmas and New Year’s Eve out of the way and it looks like Winter is about to arrive, we love to have a ‘soup nite’ once a week. I usually knock up a lovely 3 Flour Rustic Loaf using my TM5 and whatever soup fits the contents of our larder fridge.

We did actually get given a lot of cheese for Christmas 2015 and needless to say there was a rather large chunk of the ubiquitous Marks & Sparks Mature Blue Stilton lurking in the wine fridge in the garage (don’t ask!).  Lo and behold, I also discovered a healthy looking head of broccoli in the kitchen fridge.  Funny isn’t it, how these days the marketeers, previous ‘en vogue’ use of the term Calabrese (the Italian word for sprouting broccoli), seems to have been assigned to the organic waste bin.

So, I thought I would share my latest TM5 soup creation with you.


  • 2 tbsp rapeseed oil
  • 2 large banana shallots – de-skinned and halved
  • 1 clove garlic
  • 1 leek – white only – roughly shredded
  • 1 stick celery – roughly chopped
  • 1 medium potato – peeled, washed and roughly chopped
  • 25g unsalted butter
  • 1lt chicken or vegetable stock (home made, cubes or stock pot)
  • 1 head broccoli – florets removed & cut into small pieces (retain stalk)
  • 150 g Stilton or similar blue cheese – skin removed – break into rough pieces


  1. Add the rapeseed oil, shallots and garlic to your TM bowl – 5 secs / speed 5, scape down with a silicone spatula.
  2. Sweat the onions and garlic for 5 minutes / 100oC / speed 1.
  3. Add the celery, leek, potato and butter and sweat for a further 5 minutes / 100oC / speed 1.
  4. Wash and trim the broccoli stalks, drain and cut into 1.5cm dice (cubes)
  5. Add your prepared stock and the diced broccoli stalks.  Cook for a further 15 minutes / 100oC / reverse speed 1 until the stalks are soft.


Add the prepared broccoli florets and cook for a further 5 minutes / 100oC / reverse speed 1.


Add the prepared Stilton and blend for 30 seconds / speed 8.

Taste and season to your liking.


Malcy TIP:

I like to garnish with a small quenelle of Crème fraîche, a little drizzle of home made chilli oil and a sprinkle of finely chopped chives.

You could also reserve a broccoli floret and cut it into mini-florets and mix together gently with some finely crumbled Stilton and sprinkle over the top of the finished dish.

The amount of salt you add will be dependent on the ‘saltiness’ of the Stilton.