Yorkshire Recipes


Wensleydale Cheese, Broccoli and Cauliflower Soup

Wensleydale cheese adds a distinctive taste to this comforting soup.


  • 125g/4.5oz Yorkshire Wensleydale cheese, crumbled
  • 1 tablespoon sunflower oil
  • 1 small onion, finely chopped
  • 335g/12 oz cauliflower florets
  • 335g/12 oz broccoli florets
  • 1 litre vegetable stock
  • 28g/1 oz plain flour
  • 2 tablespoons milk
  • ½ teaspoon grated nutmeg
  • 200g/7oz cream cheese
  • Salt and pepper


  1. Heat the oil in a large pan and soften the onion.
  2. Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
  3. Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
  4. Add the cream cheese and the Yorkshire Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
  5. Season to taste.

Source: The Wensleydale Cremery    https://www.wensleydale.co.uk/visit/

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