This classic Mary Berry Broccoli and Stilton Soup Recipe is a British bistro favorite, marrying the earthy, mineral taste of broccoli with the tangy, salty punch of blue cheese. Utilizing both the florets and the stalks for maximum flavor and texture, it blends into a creamy, pale green potage that is rich without being heavy.
Mary Berry Broccoli and Stilton Soup Ingredients
The Soup Base:
- 1 large head of Broccoli (approx. 350g): Cut into small florets. Pro Tip: Don’t waste the stalk! Peel and chop it to use in the base.
- 1 large Onion: Chopped.
- 50g (2 oz) Butter: For sweating the vegetables.
- 1 Potato (approx. 225g): Peeled and diced. This acts as the thickener instead of flour, keeping the soup gluten-free adaptable.
- 900ml (1 ½ pints) Vegetable or Chicken Stock: Hot.
The Flavor & Finish:
- 100g (4 oz) Stilton Cheese: Crumbled. You can adjust the amount depending on how strong you like the blue cheese flavor.
- Salt and Freshly Ground Black Pepper: To taste.
- Double Cream or Crème Fraîche: For serving (optional).
How To Make Mary Berry Broccoli and Stilton Soup
- Sweat the Base: Melt the butter in a large saucepan over medium heat. Add the chopped onion. Cook gently for about 5 minutes until soft.
- Add Vegetables: Add the diced potato and the chopped broccoli stalks (reserve the florets for later). Stir well to coat in the butter. Cover the pan and let the vegetables sweat over low heat for 10 minutes. This softens the hard root veg before liquid is added.
- Simmer: Pour in the hot stock. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the potato is tender.
- Cook Florets: Add the broccoli florets to the pan. Cook for just 3–5 minutes. Crucial Step: You want the florets to be tender but still bright green. Overcooking them will result in a dull, olive-colored soup and a cabbage-like smell.
- Blend: Remove from heat. Transfer to a blender or use a stick blender to puree until smooth (or leave it slightly chunky if you prefer texture).
- Add Cheese: Return the soup to the pan (if using a blender) and place over low heat. Stir in the crumbled Stilton cheese. Stir gently until the cheese melts into the soup, creating a creamy consistency. Do not let it boil vigorously once the cheese is in.
- Season and Serve: Taste and season with pepper. You likely won’t need salt due to the Stilton and stock. Serve hot with crusty bread.
Recipe Tips
- Stilton Rind: Remove the hard, crusty rind from the Stilton before crumbling. It doesn’t melt well and can leave gritty bits in your smooth soup.
- Save Some Florets: For a professional presentation, blanch a few small broccoli florets separately and float them on top of the finished soup along with a few extra crumbles of cheese.
- Freezing: If you plan to freeze this, do so before adding the cheese. Reheat the base soup and stir the cheese in fresh before serving for the best texture.
- Broccoli Stalks: The stalks contain the most sweetness. Peeling the woody outer layer of the stalk reveals a tender center that is perfect for soup bases.
What To Serve With Broccoli and Stilton Soup
- Walnut Bread: The bitterness of walnuts is a classic pairing with blue cheese.
- Cheese Scones: Double down on the cheese with a warm scone.
- Crispy Croutons: Garlic croutons add a necessary crunch to the creamy bowl.
- Port: A small glass of port is the traditional drink pairing for Stilton.
How To Store Broccoli and Stilton Soup
- Refrigerate: Store in an airtight container for up to 3 days. The soup will thicken significantly when cold; loosen with water when reheating.
- Reheat: Warm gently on the stove. Do not boil, or the cheese may separate and become oily.
- Freeze: Freeze (preferably without cheese) for up to 3 months.
Mary Berry Broccoli and Stilton Soup Nutrition Facts
- Calories: 260 kcal
- Fat: 18g
- Carbohydrates: 14g
- Protein: 10g
- Calcium: 300mg
Nutrition information is estimated per serving.
FAQs
Can I use other blue cheese?
Yes, Roquefort or Danish Blue work well. Stilton is the British classic, offering a mellower, creamier melt than some sharper blues.
Is this vegetarian?
It is if you use vegetable stock. However, traditional Stilton is made with animal rennet, so look for a vegetarian blue cheese if serving strict vegetarians.
My soup is grainy?
This happens if the cheese curdles from high heat. Always add the cheese off the heat or on very low heat at the very end.
Try More Recipes:
Mary Berry Broccoli and Stilton Soup Recipe
Description
A classic British winter soup combining tender broccoli and creamy potato with the tangy richness of melting Stilton cheese.
Ingredients
Instructions
- Sweat onion, potato, and broccoli stalks in butter (10 mins).
- Add stock; simmer 10 mins.
- Add florets; cook 4-5 mins (keep green).
- Blend soup until smooth.
- Stir in Stilton until melted (do not boil).
- Season with pepper.
- Serve hot.
Notes
- Use the stalks for flavor depth.
- Add cheese at the end to prevent splitting.
- Potato thickens the soup naturally.
- Keep florets bright green by not overcooking.
Mary Berry Broccoli and Stilton Soup Recipe
