James Martin Broccoli And Stilton Soup is a rich bowl made with trimmed broccoli, Stilton cheese, half and half, and chicken stock. The Stilton melts into the blended soup at the very end, so every spoonful carries that tangy warmth without overpowering the broccoli. It is ready in under 30 minutes with no fussy steps.
This recipe comes from James Martin on BBC Saturday Kitchen, where he softens shallots in butter before building the base. He adds a splash of dry sherry to lift the flavour, then simmers the stalks and florets in stock until fork-tender.
Cooking the stalks for a few minutes before adding the florets keeps everything evenly tender, because the dense stalks need more time than the delicate tops. Blending right after that simmer also locks in a vivid green colour.
James Martin Broccoli And Stilton Soup
Description
Shallots and broccoli gently cooked in stock with a splash of sherry, then puréed and finished with crumbled Stilton and half and half for a creamy, tangy British classic.
Ingredients
Garnish:
Instructions
- Cut the broccoli florets and stalks into bite-sized pieces and set them aside separately.
- Melt the butter in a large saucepan over medium heat, then add the shallots and sauté until tender.
- Add the chopped broccoli stalks and the dry sherry if using, then pour in the stock and bring to a low simmer.
- Cook the stalks for a few minutes until soft, then add the florets, cover, and simmer until fork-tender.
- Cool the soup slightly, then purée in a blender in batches until smooth or to your preferred texture.
- Return the soup to the saucepan, add the Stilton and half and half, and stir over medium heat until the cheese dissolves.
- Season with salt, black pepper, or nutmeg to taste, then ladle into bowls and garnish.
FAQs
Can I use frozen broccoli instead of fresh?
Frozen broccoli works in a pinch, but fresh gives you a brighter colour and a cleaner flavour that holds up better after blending. Frozen florets also release more water, which can thin the soup and dilute the Stilton. If you do use frozen, skip thawing and add them straight to the simmering stock.
Why does the recipe add the stalks before the florets?
The stalks are denser and need a few extra minutes of simmering to soften properly, while the florets turn mushy if overcooked. Adding them in stages means everything reaches fork-tender at the same time without anything going overdone. This technique also works well in soups like Celery Soup.
What can I use instead of Stilton?
Any blue cheese works as a substitute, though stronger varieties like Roquefort give a sharper, saltier finish. Milder options like Dolcelatte or Danish Blue melt smoothly and keep the soup creamy without too much tang. Adjust the salt at the end because every blue cheese carries a different level of saltiness.
Why did my soup turn out gritty?
Blue cheese can go gritty if it hits soup that is too hot, because the proteins seize up instead of melting into the liquid. Let the blended soup cool slightly before stirring in the Stilton, and keep the heat at medium while it dissolves. Gentle, steady stirring for a minute or two helps the cheese incorporate evenly.
Can I leave out the sherry?
The sherry is completely optional and the soup tastes wonderful without it, since the Stilton and stock carry more than enough flavour. Without sherry the soup has a simpler, more straightforward broccoli-and-cheese character. A small squeeze of lemon juice works as a different kind of brightness if you want that lift.
How do I store and reheat leftovers?
Cool the soup completely, then transfer to an airtight container and keep in the fridge for up to three days. Reheat gently on the stove over low heat, stirring often, because high heat can cause the cheese to split. This soup also freezes well for up to three months, similar to Pea And Ham Soup.