📝 About This Recipe
A quintessential British classic, this soup marries the assertive, salty tang of aged Blue Stilton with the earthy sweetness of garden-fresh broccoli. Originating from the heart of the English countryside, this dish is prized for its luxurious, velvety texture and the sophisticated balance of flavors that only a high-quality blue cheese can provide. It is the ultimate comfort food for a chilly afternoon, offering a rich and warming experience that feels both rustic and incredibly refined.
🥗 Ingredients
The Aromatics
- 50 grams Unsalted Butter (high-quality grass-fed preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 1 large Celery Stalk (finely chopped)
- 2 pieces Garlic Cloves (minced)
The Body
- 700 grams Fresh Broccoli (cut into small florets, stalks peeled and diced)
- 1 medium Maris Piper Potato (peeled and cut into 1cm cubes for thickening)
- 1 liter Vegetable Stock (high-quality or homemade)
- 1 piece Bay Leaf (fresh or dried)
The Finishing Touches
- 200 grams Blue Stilton Cheese (crumbled, plus extra for garnish)
- 100 ml Double Cream (heavy cream)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Walnuts (toasted and crushed for garnish)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the broccoli stalks are peeled to remove the woody outer layer before dicing them; they contain incredible flavor and help thicken the soup.
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2
In a large, heavy-based saucepan or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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3
Add the diced onion, sliced leeks, and celery to the pot. Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for a further 1 minute until fragrant.
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5
Add the cubed potato and the diced broccoli stalks (reserve the florets for a moment). Stir to coat the vegetables in the butter.
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6
Pour in the vegetable stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
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7
Add the broccoli florets to the pot. Simmer for another 10-12 minutes, or until the florets are tender and the potatoes are soft when pierced with a knife.
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8
Remove the bay leaf and discard it. Take the pot off the heat.
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9
Using an immersion blender, blitz the soup until it is completely smooth and velvety. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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10
Return the blended soup to a low heat. Stir in 150g of the crumbled Stilton and the double cream. Stir gently until the cheese has melted into the soup.
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11
Season with freshly grated nutmeg and black pepper. Taste before adding salt, as the Stilton is naturally quite salty.
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12
Ladle the hot soup into warmed bowls. Garnish with the remaining crumbled Stilton, toasted walnuts, and a final crack of black pepper.
💡 Chef's Tips
Don't discard the broccoli stalks; they provide a deeper flavor and better consistency than florets alone once peeled. Avoid boiling the soup once the Stilton and cream have been added, as this can cause the cheese to become grainy or the cream to split. Use a high-quality, 'Long Clawson' or 'Colston Bassett' Stilton for the most authentic and creamy British flavor profile. If the soup feels too thick, simply whisk in a little extra stock or hot water until you reach your desired consistency. For a vibrant green color, blanch the broccoli florets separately for 3 minutes in boiling water before adding to the soup at the very end of the blending process.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough or a traditional crusty tiger bread. Pair with a glass of dry Sherry or a crisp, lightly oaked Chardonnay to cut through the richness. A side of fresh green salad with a sharp lemon vinaigrette provides a wonderful acidic contrast. For an extra touch of indulgence, drizzle a few drops of truffle oil over the top just before serving. Add a handful of homemade garlic croutons for an essential crunch factor.