Hamdi Saidani This rich Gordon Ramsay Broccoli and Stilton Soup is a British classic. It features tender broccoli, savory aromatics, and sharp, tangy Stilton cheese blended into a velvety, comforting soup perfect for a cozy lunch or an elegant starter. This simple yet sophisticated recipe comes together in under 45 minutes.
Gordon Ramsay Broccoli and Stilton Soup Ingredients
- 1 tbsp olive oil
- 1 knob of butter (about 1 tbsp)
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 leek, cleaned and chopped (white and light green parts only)
- 1 medium potato, peeled and diced
- 1 liter (4 cups) high-quality chicken or vegetable stock
- 1 large head of broccoli, roughly chopped
- 140g (about 1 cup) Stilton or other blue cheese, crumbled
- Salt and freshly ground white or black pepper, to taste
- A splash of heavy cream (optional)
- Fresh chives or parsley, for garnish
How To Make Gordon Ramsay Broccoli and Stilton Soup
- Sweat the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over a medium-low heat. Add the chopped onion, celery, leek, and a generous pinch of salt. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are very soft, sweet, and translucent. Do not let them brown.
- Simmer the Soup Base: Add the diced potato and the stock to the pot. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let the soup cook for 10-15 minutes, or until the potato is completely tender and can be easily pierced with a fork.
- Cook the Broccoli: Add the chopped broccoli to the pot. Return to a simmer and cook for just 5 more minutes, until the broccoli is bright green and tender-crisp. Do not overcook.
- Blend Until Smooth: Remove the pot from the heat and let the soup cool slightly. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Finish with Cheese and Serve: Return the pot to a very low heat. Stir in the crumbled Stilton cheese until it has melted completely into the soup. Stir in a splash of heavy cream, if using. Taste the soup and season generously with salt and pepper. Serve hot, garnished with a sprinkle of fresh chives or parsley.
Recipe Tips
- How to get a perfectly creamy, not stringy, soup? The most important secret is to properly clean and use only the white and light green parts of the leeks, which are the most tender. For an ultra-silky, restaurant-quality finish that Gordon would approve of, pass the blended soup through a fine-mesh sieve.
- Why “sweat” the vegetables? This is a crucial, non-negotiable step. Cooking the leeks, celery, and onion slowly over a low heat with salt draws out their moisture and natural sweetness without browning them. This is the key to a deep, sweet, and complex flavor base, not a harsh, raw one.
- How do you keep the soup’s vibrant green color? Do not overcook the broccoli! Cooking it for just a few minutes at the very end is the secret to maintaining its bright green color and fresh flavor. Overcooking is what turns it a dull, olive-drab color.
- How do I prevent the cheese from splitting? For a perfectly smooth finish, always stir the cheese into the soup over a very low heat, or even with the heat turned off completely. Allowing the residual heat of the soup to melt the cheese gently prevents it from becoming grainy or oily.
What To Serve With Broccoli and Stilton Soup
This is a classic, rich soup that is a wonderful starter or a light meal on its own. It is perfectly served with:
- A slice of warm, crusty bread or a savory cheese scone for dipping.
- A sprinkle of crunchy, homemade croutons or toasted walnuts on top.
- A swirl of extra cream or a dollop of crème fraîche.
How To Store Broccoli and Stilton Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day.
- Reheat: Reheat the soup gently in a saucepan over low heat, stirring frequently. Do not let it come to a boil, as this can sometimes cause cheese and cream-based soups to separate.
Broccoli and Stilton Soup Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 12g
- Fat: 25g
- Saturated Fat: 15g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Stilton? Can I use a different blue cheese?
Stilton is a classic English blue cheese known for its strong, tangy, and creamy flavor. If you can’t find it, other high-quality blue cheeses like a creamy Gorgonzola, a French Roquefort, or a Danish Blue are all excellent substitutes.
Why is my soup bitter?
A bitter soup is almost always the result of either the aromatics (especially garlic) being burnt at the beginning, or the broccoli being overcooked. Be patient with the initial sauté and cook the broccoli for just a few minutes.
Can I make this soup vegan?
Yes. To make it vegan, substitute the butter with an equal amount of olive oil, use a high-quality vegetable stock, and replace the cream and Stilton with plant-based alternatives. A creamy oat cream and a good quality vegan blue cheese substitute or a generous amount of nutritional yeast would work well.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s White Onion Soup Recipe
- Gordon Ramsay’s Leek and Potato Soup Recipe
- Gordon Ramsay Chicken Soup
Gordon Ramsay Broccoli and Stilton Soup Recipe
Description
A classic, creamy, and velvety soup featuring the sweet flavor of leeks, tender broccoli, and the sharp, tangy kick of Stilton blue cheese.
Ingredients
Instructions
- In a large pot, slowly u0022sweatu0022 the onion, celery, and leek in the butter and oil for 8-10 minutes until very soft but not browned.
- Add the potato and the stock. Bring to a boil, then cover, reduce heat, and simmer for 10-15 minutes until the potato is tender.
- Add the broccoli and cook for just 5 more minutes until it is bright green and tender.
- Remove from the heat and carefully puree the soup with an immersion blender until completely smooth.
- Return the pot to a very low heat and stir in the crumbled Stilton cheese until it has melted.
- Season generously with salt and pepper to taste and serve hot, garnished with fresh chives.
Notes
- u003cliu003eu003cstrongu003eSweat, Don’t Sauté:u003c/strongu003e The most important tip for a deep, sweet flavor is to gently sweat the leeks and onions in butter over a low heat without letting them get any brown color.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook the Broccoli:u003c/strongu003e For a vibrant green color and fresh flavor, add the broccoli at the very end and cook it for only a few minutes until just tender. This is a non-negotiable step.u003c/liu003eu003cliu003eu003cstrongu003eMelt Cheese Off-Heat:u003c/strongu003e To prevent the Stilton from splitting or becoming grainy, stir it into the hot soup over the lowest possible heat, or with the heat turned off completely.u003c/liu003eu003cliu003eu003cstrongu003eStrain for a Silky Finish:u003c/strongu003e For a truly professional, velvety-smooth texture that Gordon would approve of, you can pass the blended soup through a fine-mesh sieve to remove any fibrous bits before adding the cheese.u003c/liu003e
Gordon Ramsay Broccoli and Stilton Soup Recipe
