Go Back Email Link
Mary Berry Broccoli and Stilton Soup Recipe

Mary Berry Broccoli and Stilton Soup Recipe

Mary Berry's broccoli and stilton soup is bold, rich, and deeply flavoured — the finest British cheese soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 Portions
Course: Soup
Cuisine: British
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 celery sticks roughly chopped
  • 3 garlic cloves crushed
  • 1 medium potato about 200g, peeled and chopped
  • 1 litre vegetable or chicken stock
  • 800 g broccoli — florets and peeled stalks all chopped
  • 150 g Stilton crumbled
  • 100 ml double cream
  • Juice of ½ lemon
  • Salt and pepper taste carefully before adding salt
  • To Serve:
  • Swirl of cream
  • Extra crumbled Stilton
  • Toasted walnut pieces optional
  • Crusty bread

Method
 

  1. Melt butter with oil. Cook onion and celery 8–10 minutes. Add garlic — 1 minute. Add potato — stir.
  2. Add stock. Bring to boil. Simmer 10 minutes until potato almost tender.
  3. Add all broccoli. Simmer 8–10 minutes until just tender — still vivid green. Do not overcook.
  4. Remove from heat immediately. Blend completely smooth — do not delay.
  5. Off the heat, add crumbled Stilton and cream. Stir gently 2 minutes until melted. Add lemon juice. Taste carefully before adding salt.
  6. Reheat very gently if needed — do not boil. Ladle into bowls. Swirl cream. Crumble extra Stilton. Add walnuts if using. Serve with crusty bread.

Notes

Use broccoli stalks as well as florets — they give the same flavour and extra body.
Add potato for a more substantial consistency.
Blend the moment the broccoli is tender — every extra minute dulls the green.
Add Stilton off the heat — high heat makes it grainy.
Taste before seasoning — Stilton is very salty.
Freeze without Stilton and cream for up to 3 months. Add both fresh when reheating.
QR Code linking back to recipe