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Gordon Ramsay Broccoli And Stilton Soup

Gordon Ramsay Broccoli And Stilton Soup
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This velvety broccoli and Stilton soup balances the earthy sweetness of broccoli with the sharp, salty tang of blue cheese. Creamy and rich without being heavy, it’s a comforting bowl that highlights the depth of a classic British pairing.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 1 medium leek, white and light green parts only, sliced into 1/4-inch rounds (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets and stems, cut into 1-inch pieces (about 1 lb or 450g)
  • 1 medium Yukon Gold potato, peeled and diced into 1/2-inch cubes (about 3/4 cup)
  • 3 cups low-sodium chicken broth or vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 oz Stilton cheese, crumbled (about 1 cup loosely packed)
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the unsalted butter and let it melt completely, swirling occasionally, until it foams and then subsides — about 2 minutes. This indicates the water in the butter has evaporated and the milk solids are beginning to toast, which adds nutty flavor to the soup base.
  2. Add the finely diced onion and sliced leek to the pot. Cook over medium heat, stirring frequently with a wooden spoon, for 6 to 8 minutes until the vegetables are softened and translucent but not browned. If they start to stick, reduce heat to medium-low. Sweating them gently draws out sweetness without bitterness.
  3. Add the minced garlic and stir continuously for 30 seconds until fragrant. Take care not to let the garlic brown, as that will add a harsh, acrid flavor to the soup. Immediately add the broccoli pieces and diced potato, stirring to coat them in the butter and aromatics for about 1 minute.
  4. Pour in the chicken or vegetable broth, whole milk, and heavy cream. Stir well to combine, then increase heat to high and bring the soup to a gentle boil. As soon as you see bubbles breaking across the surface, reduce the heat to medium-low so the soup simmers gently — not a rolling boil, which can scald the dairy and make the soup grainy.
  5. Simmer the soup uncovered for 20 to 25 minutes, or until the broccoli and potato are very tender when pierced with a fork. The potato should break apart easily. Stir occasionally to prevent the bottom from scorching. Taste a piece of broccoli — it should be soft enough to mash against the roof of your mouth.
  6. Remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until completely smooth and velvety. Start in the center and slowly lift the blender to avoid splashing. If you don’t have an immersion blender, work in batches in a countertop blender, filling no more than halfway and covering the lid with a kitchen towel to prevent steam burns.
  7. Place the pureed soup back over low heat. Add the crumbled Stilton cheese, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Whisk gently until the cheese is fully melted and incorporated into the soup — about 2 minutes. The Stilton should be completely dissolved into the liquid, not leaving any stringy bits. The soup will turn a pale, creamy green.
  8. Taste the soup and adjust salt and pepper as needed. Add a pinch of freshly grated nutmeg, if using, and whisk it in. The nutmeg accentuates the broccoli’s natural sweetness and complements the Stilton’s funk. If the soup seems too thick, thin it with a splash of warm broth or milk until it coats the back of a spoon.
  9. Ladle the soup into warm bowls and garnish with an extra crumble of Stilton, a drizzle of heavy cream, and a few cracks of black pepper. For a professional touch, add a small handful of toasted walnuts or a chiffonade of fresh chives. Serve immediately while hot, with crusty bread on the side for dipping.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight. To reheat on the stovetop, warm over medium-low heat, stirring occasionally, until hot (about 5 minutes). Add a splash of milk or broth if the soup has thickened. Freeze in a freezer-safe container for up to 3 months — thaw overnight in the fridge before reheating. Do not boil when reheating or the cream may separate.

Nutrition

Keywords: broccoli and stilton soup, Stilton soup, British soup, creamy broccoli soup, blue cheese soup, comfort food, fall soup, winter soup, vegetable soup, quick dinner, easy soup recipe

Find it online: https://britishrecipes.uk/gordon-ramsay-broccoli-and-stilton-soup/