Marry Berry Courgette and Blue Cheese Soup is made with courgettes, leeks, garlic, vegetable stock, flour, and Stilton cheese. This recipe creates a rich, creamy soup with a bold flavor and velvety texture. It takes about 30 minutes to prepare and serves 4–6.
Marry Berry Courgette and Blue Cheese Soup Ingredients
- Large knob of butter
- 3 small leeks, thinly sliced
- 1 garlic clove, finely grated
- 750g (1lb 10oz) courgettes, sliced into rounds
- 3 tbsp plain flour
- 1 litre (1¾ pints) hot vegetable stock
- 175g (6oz) Stilton or firm blue cheese, grated
- 3 tbsp freshly chopped parsley
How To Make Marry Berry Courgette and Blue Cheese Soup
- Sauté the Vegetables: Melt butter in a large saucepan over high heat. Add leeks and fry for a few minutes, then add garlic and courgettes and cook for 3 more minutes.
- Add Flour and Stock: Stir in flour to coat vegetables. Gradually add hot stock, stirring until soup comes to a boil.
- Simmer Until Soft: Cover, reduce heat, and simmer gently for about 15 minutes until vegetables are tender.
- Blend the Soup: Remove from heat and purée until smooth using a stick blender or food processor.
- Add the Cheese: Return soup to heat, stir in Stilton or blue cheese until melted. Season with salt and pepper.
- Serve: Pour into warm bowls, sprinkle with parsley, and serve with chunky bread.
Recipe Tips
- Avoid Marrow: Use only courgettes, as marrows contain too much water.
- Use Firm Blue Cheese: Stilton or similar gives the best flavor and melt.
- Cool Before Blending: Let soup cool slightly before blending for safety.
- Make Ahead: Can be made 8 hours ahead and reheated gently.
- Freeze Friendly: This soup freezes well in airtight containers.
What To Serve With Courgette and Blue Cheese Soup
This rich soup pairs perfectly with crusty bread, sourdough toast, or a side salad of mixed greens. A crisp white wine or light beer also complements its bold flavors.
How To Store Courgette and Blue Cheese Soup
Refrigerate: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freeze: Freeze in individual portions for up to 1 month. Thaw overnight in the fridge and reheat thoroughly.
Courgette and Blue Cheese Soup Nutrition Facts
- Calories: 290
- Total Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 16g
- Sugar: 6g
- Protein: 11g
- Sodium: 720mg
FAQs
Can I use other types of blue cheese?
Yes, any firm blue cheese will work, but Stilton gives a classic result.
Is it okay to use marrow instead of courgette?
It’s not recommended as marrow holds more water and dilutes the flavor.
Can I make this vegetarian?
Yes, use vegetable stock and a vegetarian blue cheese.
How smooth should I blend the soup?
Blend until completely smooth for the creamiest texture, or leave slightly chunky for rustic appeal.
What’s the best way to freeze this soup?
Cool completely, portion into freezer-safe containers, and label with the date.
Marry Berry Courgette and Blue Cheese Soup Recipe
Description
A creamy, flavorful soup blending tender courgettes and rich Stilton, perfect for a comforting, satisfying meal.
Ingredients
Instructions
- Melt butter, fry leeks, then garlic and courgettes 3 minutes.
- Stir in flour, add stock, bring to a boil.
- Simmer 15 minutes until vegetables are soft.
- Blend until smooth, return to pan.
- Stir in cheese until melted, season well.
- Serve hot with parsley and crusty bread.
Notes
- Avoid marrows to prevent watery soup.
- Let soup cool slightly before blending.
- Cheese should be fully melted before serving.
- Freezes well in individual portions.