When it comes to comfort food, a warm bowl of soup can be just the thing to lift your spirits and soothe your soul. Mary Berry, the beloved British chef, brings us a delectable Broccoli and Stilton Soup recipe that combines the earthy goodness of broccoli with the creamy richness of Stilton cheese.
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It’s a culinary masterpiece that’s both comforting and sophisticated, and it’s sure to become a staple in your kitchen. In this article, we’ll dive into the details of this recipe, explore its flavors, and provide step-by-step instructions for you to recreate it in your own home.
Ingredients
- 1 large head of broccoli, roughly chopped
- 1 large onion, finely chopped
- 1 large potato, peeled and diced
- 50g (1.75oz) butter
- 1.2 liters (2 pints) vegetable or chicken stock
- 200g (7oz) Stilton cheese, crumbled
- Salt and pepper to taste
- Fresh chives for garnish
Instructions to Make Mary Berry Broccoli And Stilton Soup
- In a large pot, melt the butter over medium heat. Add the chopped onion and potato, and sauté until the onion becomes translucent.
- Pour in the stock and add the chopped broccoli. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
- Using an immersion blender or a regular blender, puree the soup until it’s smooth and creamy.
- Return the soup to the pot and gently reheat it. Crumble in the Stilton cheese and stir until it’s fully incorporated. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh chives and an extra sprinkle of Stilton, if desired.
Mary Berry Broccoli And Stilton Soup Recipe
Servings: 4
Ingredients
- 1 large head of broccoli roughly chopped
- 1 large onion finely chopped
- 1 large potato peeled and diced
- 50 g 1.75oz butter
- 1.2 liters 2 pints vegetable or chicken stock
- 200 g 7oz Stilton cheese, crumbled
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and potato, and sauté until the onion becomes translucent.
- Pour in the stock and add the chopped broccoli. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
- Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy.
- Return the soup to the pot and gently reheat it. Crumble in the Stilton cheese and stir until it's fully incorporated. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh chives and an extra sprinkle of Stilton, if desired.
