Mary Berry’s Broccoli and Stilton Soup is made with broccoli, vegetable stock, butter, spring onions, Stilton, and double cream. This delicious Broccoli and Stilton Soup recipe creates a creamy and flavorful soup that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 350g/12oz broccoli (florets and stalks cut into small pieces)
- 400ml/14fl oz vegetable stock
- 25g/1oz butter
- 4 spring onions (finely sliced)
- 50g/1¾oz Stilton (crumbled, or to taste)
- 100ml/3½fl oz double cream
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
For the Croûtons:
- 4 slices French bread
- 100g/3½oz Stilton (sliced)
How To Make Broccoli And Stilton Soup
- Prepare the Broccoli: Place the broccoli in a glass bowl and pour over the vegetable stock. Cover with cling film and microwave on full power for 4 minutes, or until tender.
- Cook the Spring Onions: Heat a frying pan until hot. Add the butter; once foaming, add the spring onions and cook for 1 minute.
- Blend the Soup: Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton, and cream. Blend until smooth.
- Simmer the Soup: Pour the blended mixture into a pan and bring gently to a simmer.
- Make the Croûtons: Toast the French bread under a grill until golden brown on each side. Top with Stilton slices and return to the grill until golden brown and bubbling.
- Season the Soup: Season the soup with salt, black pepper, and a pinch of nutmeg.
- Serve: Divide the soup among 4 warm bowls and top each with a Stilton croûton. Serve.
Recipe Tips
- Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli rather than frozen. It will make your soup taste more vibrant.
- Adjust the Stilton: Start with 50g of Stilton, but taste the soup and add more if you prefer a stronger cheese flavor. Stilton can be quite potent.
- Blend Until Smooth: Ensure you blend the soup thoroughly to achieve a smooth and creamy consistency. Any chunks can affect the texture.
- Simmer Gently: When heating the blended soup, keep the heat low and simmer gently to avoid curdling the cream.
- Toast the Croûtons Properly: Make sure the French bread is golden-brown and crispy before adding the Stilton. This will prevent the croûtons from becoming soggy too quickly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Broccoli and Stilton Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over low to medium heat for about 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 bowl (based on 4 servings)
- Calories: 295
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 800mg
- Potassium: 800mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Christmas Turkey
- Mary Berry Christmas Stuffing
- Mary Berry Christmas Roulade
- Mary Berry Christmas Cake Bites
Mary Berry Broccoli And Stilton Soup
Description
Mary Berry’s Broccoli and Stilton Soup is made with broccoli, vegetable stock, butter, spring onions, Stilton, and double cream. This delicious Broccoli and Stilton Soup recipe creates a creamy and flavorful soup that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
For the Croûtons:
Instructions
- Prepare the Broccoli: Place the broccoli in a glass bowl and pour over the vegetable stock. Cover with cling film and microwave on full power for 4 minutes, or until tender.
- Cook the Spring Onions: Heat a frying pan until hot. Add the butter; once foaming, add the spring onions and cook for 1 minute.
- Blend the Soup: Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton, and cream. Blend until smooth.
- Simmer the Soup: Pour the blended mixture into a pan and bring gently to a simmer.
- Make the Croûtons: Toast the French bread under a grill until golden brown on each side. Top with Stilton slices and return to the grill until golden brown and bubbling.
- Season the Soup: Season the soup with salt, black pepper, and a pinch of nutmeg.
- Serve: Divide the soup among 4 warm bowls and top each with a Stilton croûton. Serve.
Notes
- Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli rather than frozen. It will make your soup taste more vibrant.
- Adjust the Stilton: Start with 50g of Stilton, but taste the soup and add more if you prefer a stronger cheese flavor. Stilton can be quite potent.
- Blend Until Smooth: Ensure you blend the soup thoroughly to achieve a smooth and creamy consistency. Any chunks can affect the texture.
- Simmer Gently: When heating the blended soup, keep the heat low and simmer gently to avoid curdling the cream.
- Toast the Croûtons Properly: Make sure the French bread is golden-brown and crispy before adding the Stilton. This will prevent the croûtons from becoming soggy too quickly.
Mary Berry Broccoli And Stilton Soup