This creamy Mary Berry’s Broccoli and Stilton Soup is prepared using butter, shallots, chicken or vegetable stock, milk, and broccoli. This delicious Broccoli and Stilton Soup recipe is perfect for dinner, takes about 30 minutes to prepare, and can serve up to 4 people.
Mary Berry Broccoli And Stilton Soup Ingredients
- 2 tbsp butter (30 g)
- 2 shallots or 1 small onion, finely chopped
- 800 ml chicken or vegetable stock (27 fl oz)
- 600 ml milk (20 fl oz)
- 800 g broccoli (1.76 lbs)
- 200 g Stilton, crumbled (7 oz)
- Nutmeg, to garnish
How To Make Mary Berry Broccoli And Stilton Soup
- Prepare the base: In a large saucepan over medium-low heat, melt the butter and add the finely chopped shallots. Cook gently for about 5-7 minutes until they are browned and tender.
- Prepare the broccoli: While the shallots are cooking, cut the broccoli stalks into small pieces to ensure they cook evenly. Once the shallots are ready, add the broccoli stalk pieces to the pan and sauté them for one minute.
- Add the liquids: Pour in the chicken or vegetable stock and the milk, making sure to stir well. Bring the mixture to a simmer and cook for about 10-15 minutes until the broccoli stalks begin to soften.
- Prepare the florets: Meanwhile, cut the broccoli heads into small florets to ensure they cook quickly. When the stalks are nearly tender, add the florets and most of the crumbled Stilton to the pan.
- Simmer the soup: Stir the mixture well, bring it back to a simmer, and then cover the pan. Cook for about 5 minutes until the florets are tender and the cheese has melted completely.
- Blend the soup: Allow the soup to cool slightly, then puree it in a blender or use an immersion blender. Blend until the soup is completely smooth and has a creamy texture.
- Finish and serve: Taste the soup and season it with salt and pepper if necessary. Divide the soup among bowls, garnish with the remaining Stilton and a sprinkle of nutmeg, and serve hot.
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Recipe Tips
- Use fresh broccoli: Fresh broccoli gives a brighter flavor and better texture compared to frozen. Look for firm, green florets without yellowing or wilting.
- Add garlic: For an extra depth of flavor, add minced garlic to the shallots while they cook. One or two cloves should be enough.
- Use an immersion blender: An immersion blender makes the blending process easier and less messy. Blend directly in the pot for a smooth soup.
- Adjust the cheese: If you prefer a milder flavor, use less Stilton or substitute with a milder blue cheese. Adjust to taste for your preference.
- Garnish creatively: Try garnishing with toasted nuts or seeds for a crunchy contrast. Chopped chives or parsley can also add a fresh touch.
What To Serve With Broccoli And Stilton Soup
Serve your creamy Mary Berry’s Broccoli and Stilton Soup with crusty garlic bread, parmesan crisps, apple and walnut salad, grilled chicken skewers, and roasted sweet potatoes.
You can also pair it with a warm quinoa salad, and caramelized onion tart for a complete meal.
How To Store Broccoli And Stilton Soup
To Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days. Ensure it has cooled completely before sealing to maintain freshness and prevent condensation.
To Freeze: Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Broccoli And Stilton Soup
In The Oven: Preheat the oven to 180°C (350°F). Place the soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes until hot. Stir halfway for even heating.
In The Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through. Ensure the soup is steaming hot before serving for safety.
In The Air Fryer: Pour the soup into an air fryer-safe bowl. Heat at 160°C (320°F) for 10-12 minutes, stirring once or twice. This method may vary depending on the air fryer model.
Frequently Asked Questions
How do I prevent the soup from curdling?
To prevent the soup from curdling, avoid bringing the milk to a rapid boil. Keep the heat at a gentle simmer and stir frequently. Adding a small amount of cream can also help stabilize the mixture and prevent curdling.
Can I make this soup in advance?
Yes, you can make this soup in advance and store it in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat until hot. You may need to add a splash of milk or stock to adjust the consistency when reheating.
What can I do if my soup is too thick?
If your soup is too thick, you can thin it out by adding more stock or milk. Add the liquid gradually, stirring well, until you reach your desired consistency. Be sure to adjust the seasoning afterward to maintain the flavor balance.
Mary Berry Broccoli And Stilton Soup Nutrition Facts
Amount Per Serving
- Calories: 322
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 40mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 8g
- Protein: 12g
- Sodium: 800mg
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Mary Berry Broccoli And Stilton Soup
Description
This creamy Mary Berry’s Broccoli and Stilton Soup is prepared using butter, shallots, chicken or vegetable stock, milk, and broccoli. This delicious Broccoli and Stilton Soup recipe is perfect for dinner, takes about 30 minutes to prepare, and can serve up to 4 people.
Ingredients
Instructions
- Prepare the base: In a large saucepan over medium-low heat, melt the butter and add the finely chopped shallots. Cook gently for about 5-7 minutes until they are browned and tender.
- Prepare the broccoli: While the shallots are cooking, cut the broccoli stalks into small pieces to ensure they cook evenly. Once the shallots are ready, add the broccoli stalk pieces to the pan and sauté them for one minute.
- Add the liquids: Pour in the chicken or vegetable stock and the milk, making sure to stir well. Bring the mixture to a simmer and cook for about 10-15 minutes until the broccoli stalks begin to soften.
- Prepare the florets: Meanwhile, cut the broccoli heads into small florets to ensure they cook quickly. When the stalks are nearly tender, add the florets and most of the crumbled Stilton to the pan.
- Simmer the soup: Stir the mixture well, bring it back to a simmer, and then cover the pan. Cook for about 5 minutes until the florets are tender and the cheese has melted completely.
- Blend the soup: Allow the soup to cool slightly, then puree it in a blender or use an immersion blender. Blend until the soup is completely smooth and has a creamy texture.
- Finish and serve: Taste the soup and season it with salt and pepper if necessary. Divide the soup among bowls, garnish with the remaining Stilton and a sprinkle of nutmeg, and serve hot.