This Gordon Ramsay Broccoli And Stilton Soup Recipe is a rich and creamy recipe, which is made with tender broccoli and savory Stilton cheese. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Broccoli And Stilton Soup Recipe Ingredients
- 1 tbsp olive oil
- 1 knob of butter
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 leek, cleaned and chopped
- 1 medium potato, diced
- 1 liter chicken or vegetable stock
- 1 large head of broccoli, roughly chopped
- 140g Stilton or blue cheese, crumbled
- Salt and pepper, to taste
How To Make Gordon Ramsay Broccoli And Stilton Soup Recipe
- Sauté the aromatics: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, leek, and diced potato. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened but not taken on any color.
- Simmer the base: Pour in the chicken or vegetable stock. Increase the heat to bring it to a boil, then reduce the heat to low and let it simmer for 10–15 minutes, until the potato is completely tender when pierced with a fork.
- Cook the broccoli: Add the chopped broccoli to the pot. Continue to simmer for another 5 minutes. The broccoli should be just tender and still a vibrant, bright green color. Do not overcook.
- Blend the soup: Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is smooth and velvety. If you are using a regular blender, allow the soup to cool slightly before blending it in batches.
- Melt in the cheese: Return the pot to a very gentle heat. Stir in the crumbled Stilton cheese until it has completely melted into the soup. Do not let the soup boil after adding the cheese.
- Season and serve: Season the soup with salt and pepper to your liking. Ladle the warm soup into bowls and serve immediately, garnished with extra Stilton crumbles, a swirl of cream, or crunchy croutons if desired.
Recipe Tips
- How to keep the broccoli from overcooking? The key is to add it at the very end of the cooking process. It only needs about 5 minutes to become tender. Overcooking will turn it a dull olive-green color and diminish its fresh flavor.
- What’s the best potato for soup? A starchy potato, such as a Russet or Maris Piper, is ideal. These potatoes break down well and help create a naturally smooth and creamy base for the soup without needing excess cream.
- How do I prevent the cheese from getting grainy? Always stir the cheese in off the direct heat or over very low heat. Boiling the soup after the cheese has been added can cause it to separate and become grainy.
- Can I use store-bought stock? Absolutely. While homemade stock provides a deeper flavor, a good quality, low-sodium store-bought chicken or vegetable stock works perfectly well in a pinch and saves time.
What To Serve With Broccoli And Stilton Soup
This rich and flavorful soup is a meal in itself but also pairs beautifully with a few simple sides:
- Warm, crusty bread or a cheese scone
- A simple side salad with a light vinaigrette
- Toasted walnuts sprinkled on top for crunch
- Garlic bread
How To Store Broccoli And Stilton Soup
- Refrigerate: Let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.
- Freeze: This soup freezes well. Pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Broccoli And Stilton Soup Nutrition Facts
- Calories: 200kcal
- Carbohydrates: 15g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 950mg
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cheese instead of Stilton?
Yes. If Stilton is too strong for your taste, you can substitute it with another blue cheese like Gorgonzola or Roquefort. For a non-blue cheese option, a sharp, mature cheddar would also be delicious.
Is this soup vegetarian?
It can easily be made vegetarian. Simply ensure you use vegetable stock instead of chicken stock. All other ingredients are vegetarian.
Why did my soup turn a dull green color?
This is almost always a result of overcooking the broccoli. To maintain that beautiful, vibrant green, cook the broccoli for just the 5 minutes recommended, until it’s tender but not mushy.
Gordon Ramsay Broccoli And Stilton Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes20
minutes200
kcalA rich, creamy soup made with tender broccoli, savory aromatics, and melted Stilton cheese.
Ingredients
1 tbsp olive oil
1 knob of butter
1 onion, chopped
1 stick of celery, chopped
1 leek, cleaned and chopped
1 medium potato, diced
1 liter chicken or vegetable stock
1 large head of broccoli, roughly chopped
140g Stilton or blue cheese, crumbled
Salt and pepper, to taste
Directions
- Sauté onion, celery, leek, and potato in oil and butter until soft (5 mins).
- Pour in stock, bring to a boil, then simmer until potato is tender (10-15 mins).
- Add broccoli and cook for 5 more minutes until bright green and tender.
- Remove from heat and blend until smooth.
- Return to gentle heat and stir in Stilton cheese until just melted.
- Season with salt and pepper and serve immediately.
Notes
- To avoid a grainy texture, stir the cheese in off the direct heat.
- Do not overcook the broccoli, as it will lose its bright green color and fresh taste.
- Using a starchy potato like a Russet will give the soup a naturally creamy base.
- Ensure leeks are cleaned thoroughly to remove any grit.
