Gordon Ramsay Broccoli And Stilton Soup Recipe

This creamy Gordon Ramsay Broccoli And Stilton Soup is made with tender broccoli, savory onions, leeks, a starchy potato, and rich, crumbled Stilton cheese. This recipe creates a deeply savory, sharp, and velvety soup that is surprisingly easy to make. It’s the perfect cozy lunch for a chilly day, serving 4 people as a refined starter or light meal.

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Gordon Ramsay Broccoli And Stilton Soup 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

1. 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 browned.
2. Build the soup base: Pour the stock into the pot with the softened vegetables. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10–15 minutes, or until the potato pieces are tender when pierced with a fork.
3. Cook the broccoli: Add the roughly chopped broccoli to the simmering soup. Cook for just 5 minutes. You want the broccoli to be just tender and still a vibrant, bright green color.
4. Blend until smooth: Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until it is completely smooth. If you are using a regular blender, allow the soup to cool slightly before blending it in batches.
5. Melt in the Stilton: Return the pot to a very gentle heat. Add the crumbled Stilton cheese and stir continuously until it has completely melted into the soup. Do not let the soup boil.
6. Season and serve: Taste the soup and season with salt and pepper as needed. Be mindful that Stilton is already quite salty. Serve the soup warm, garnished with extra cheese, a drizzle of cream, or croutons if desired.

Recipe Tips

• Keep Broccoli Bright: Be careful not to overcook the broccoli. Cooking it for only 5 minutes at the end keeps it tender and a vibrant green, which preserves its fresh flavor and nutrients.
• Choose the Right Potato: Use a starchy potato like a Maris Piper or Russet. The high starch content helps to naturally thicken the soup and ensures a wonderfully smooth, creamy texture when blended.
• Melt Cheese Gently: To prevent the cheese from becoming grainy or separating, you must stir it in after removing the pot from high heat. The residual warmth of the soup is more than enough to melt it perfectly into a velvety sauce.
• Use Quality Stock: The flavor of your stock is the foundation of the soup. While homemade is always a great choice, a good quality, low-sodium store-bought chicken or vegetable stock will also create a delicious result.

What To Serve Broccoli and Stilton Soup

This rich and savory soup is fantastic on its own but also pairs beautifully with a few simple sides. A slice of warm, crusty bread or a toasted baguette is perfect for dipping and soaking up every last drop. For a truly British experience, serve it alongside a warm cheese scone. To balance the richness, a simple green salad with a light vinaigrette makes a refreshing companion.

How To Store Broccoli and Stilton Soup Leftovers

• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
• Freeze: Cool the soup completely. Pour it into freezer-safe containers or bags, leaving an inch of space at the top. You can freeze it for up to 3 months. Note that soups with cheese can sometimes separate slightly upon thawing. Simply stir well while reheating to bring it back together.

FAQs

• Can I use a different kind of cheese? Yes. If you can’t find Stilton, any robust blue cheese like Gorgonzola or Roquefort will work well. For a milder flavor that’s less sharp, you could substitute a strong, mature cheddar cheese.
• My soup turned out grainy. What went wrong? A grainy texture usually happens when the cheese is added over too high of heat, causing the dairy proteins to curdle and separate. Always melt the cheese into the soup over very gentle, indirect heat to keep it smooth and creamy.
• Is this soup vegetarian? It can easily be made vegetarian. The only change you need to make is to ensure you are using vegetable stock instead of chicken stock. All other ingredients are naturally vegetarian.
• What if I don’t have an immersion blender? You can use a regular stand blender. However, you must let the soup cool down for at least 10 minutes before blending. Hot liquids expand rapidly in a blender, which can be dangerous. Blend in small batches and never fill the blender more than halfway.

Try More Recipes:

• Gordon Ramsay Meatball Soup Recipe 
• Gordon Ramsay Mexican Soup Recipe 
• Gordon Ramsay Wedding Soup Recipe