📝 About This Recipe
This quintessential British classic marries the earthy, vibrant notes of fresh broccoli with the bold, piquant creaminess of authentic Blue Stilton cheese. It is a masterpiece of texture—thick, soul-warming, and luxuriously smooth—perfect for a crisp autumn afternoon or an elegant dinner starter. The addition of a single potato provides a natural starchiness that creates a superior mouthfeel without the need for heavy flour thickening.
🥗 Ingredients
The Aromatics
- 50 grams Unsalted Butter (high quality, such as Kerrygold)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 1 Celery Stalk (finely chopped)
- 2 Garlic Cloves (minced)
The Body
- 700 grams Fresh Broccoli (cut into small florets; stems peeled and chopped)
- 1 medium Maris Piper or Yukon Gold Potato (peeled and cubed into 1/2 inch pieces)
- 1.2 liters Vegetable Stock (low sodium, hot)
- 1 Bay Leaf (fresh or dried)
The Finishers
- 150 grams Blue Stilton Cheese (crumbled, plus extra for garnish)
- 100 ml Double Cream (or heavy whipping cream)
- 1/4 teaspoon Fresh Nutmeg (freshly grated)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Walnuts (toasted and roughly chopped)
- 1 tablespoon Chives (finely snipped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or soup pot, melt the butter over medium-low heat until it begins to foam.
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2
Add the diced onion, sliced leek, and celery. Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring it does not burn.
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4
Add the cubed potato and the chopped broccoli stems to the pot. Stir well to coat the vegetables in the butter.
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5
Pour in the hot vegetable stock and add the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Reduce the heat to a simmer, cover the pot, and cook for 10 minutes.
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7
Add the broccoli florets to the pot. Cover and continue to simmer for another 5-8 minutes, or until the florets are tender and vibrant green.
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8
Remove the pot from the heat and discard the bay leaf.
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9
Using an immersion blender, puree the soup until completely smooth. If using a stand blender, work in batches and be careful with the hot liquid.
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10
Return the pureed soup to low heat. Stir in the crumbled Stilton cheese and the double cream, whisking gently until the cheese has melted into the soup.
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11
Season with freshly grated nutmeg, salt, and black pepper. Taste carefully, as the Stilton is naturally salty.
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12
Ladle the hot soup into warmed bowls. Garnish with a few extra crumbles of Stilton, toasted walnuts, and a sprinkle of fresh chives.
💡 Chef's Tips
Don't discard the broccoli stems; once peeled and chopped, they provide incredible flavor and thickness to the base. Avoid overcooking the broccoli florets; adding them later in the process ensures the soup retains a bright, fresh green color rather than a dull olive. For the smoothest texture, pass the pureed soup through a fine-mesh sieve (chinois) before adding the cheese and cream. Always use room temperature Stilton; it incorporates more easily into the warm liquid without clumping. If the soup is too thick, thin it with a small splash of hot stock or milk until you reach your desired consistency.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough bread or crusty walnut bread. Pair with a crisp, dry white wine like a Chenin Blanc or a light-bodied English Ale. For a lighter lunch, serve alongside a simple arugula salad with a lemon vinaigrette. Add a swirl of truffle oil just before serving for an extra layer of earthy luxury. A side of caramelized onion chutney on crackers complements the blue cheese notes beautifully.