Mary Berry’s Broccoli and Stilton Soup is creamy and yummy. It mixes the taste of earthy broccoli with rich Stilton cheese.
In this blog, I will share with you a Mary Berry Broccoli And Stilton Soup Recipe that is super comforting. This soup is warm and filling. You can have it as a starter or a main meal.
Why Choose Mary Berry Broccoli And Stilton Soup?
Mary Berry is famous for good food, and her soup is no different. Her version of this soup is something special. The tender broccoli and tangy Stilton cheese make it a must-try. Plus, it’s easy to make, even if you’re not a cooking expert.
I found this soup when I wanted a warm and tasty meal. Mixing broccoli and Stilton cheese sounded interesting. It was different from what I usually eat, but I wanted to try it.
When I first tasted it, I knew it was special. The warmth of the soup and the tangy cheese were amazing. It became a favourite in my house.
Ingredients To Make Mary Berry Broccoli And Stilton Soup
Butter = 2 tablespoon
2 shallots or 1 small onion (finely chopped)
Chicken or vegetable stock = 800 ml
Milk = 600ml
Broccoli = 800g
Stilton (crumbled) = 200g
Nutmeg (to garnish)
How To Make Mary Berry Broccoli And Stilton Soup
Step 1
In a large pot, melt butter over medium-low heat.
Step 2
Cook shallots until brown and tender.
Step 3
Cut broccoli stalks into small pieces.
Step 4
Add to shallots, and sauté for a minute.
Step 5
Pour in stock and milk, and simmer until the stalk softens.
Step 6
Divide broccoli head into florets.
Step 7
When the stalk is nearly tender, add florets and most of the Stilton.
Step 8
Stir, simmer, cover, and cook until cheese melts and florets are tender.
Step 9
Let it cool a bit, then blend until smooth. Taste and season if needed.
Step 10
Divide among bowls, and top with remaining cheese and nutmeg.
Be patient when melting the cheese; it’s worth it.
Season the soup to your taste, but remember the cheese is salty.
FAQs About Mary Berry Broccoli And Stilton Soup
Can I use a different cheese?
Yes, you can use cheddar or another cheese you like.
Can I make it in advance?
Yes, you can prepare it ahead and heat it when you’re ready.
Can I freeze leftovers?
Yes, you can freeze extra soup. Just thaw it before heating it.
What herbs can I add?
Mary Berry’s recipe is simple, but you can add nutmeg or chives for extra flavour.
What Can You Serve with Mary Berry Broccoli And Stilton Soup?
Crusty Bread: Warm bread is great for dipping.
Mixed Greens Salad: A fresh salad with a simple dressing goes well with the creamy soup.
Roasted Vegetables: Roasted veggies add to the meal’s warmth.
Grilled Cheese Sandwich: A classic match for a satisfying meal.
Quiche: A small slice of quiche makes a complete lunch or dinner.
Storage Tips
To save extra soup, put it in a sealed container and refrigerate for 3-4 days. You can also freeze it, but make sure to defrost it properly.
In Closing
Mary Berry’s Broccoli and Stilton Soup is a great choice for a creamy, comforting meal. With its rich, earthy flavours and easy preparation, you’ll want to make it again.
Try it and enjoy the tasty mix of broccoli and Stilton cheese that Mary Berry has perfected. Your taste buds will be happy!
More Amazing Recipes
Mary Berry Parsnip Soup Recipe
Mary Berry Celery Soup Recipe
Mary Berry Vegetable Soup Recipe
Max and Erma’s Tortilla Soup Recipe
Mary Berry Broccoli And Stilton Soup Recipe
In this blog, I will share with you a Mary Berry Broccoli And Stilton Soup Recipe that is super comforting. This soup is warm and filling. You can have it as a starter or a main meal.
If you have any leftovers, you can leave them to cool completely and then pop them in a container with a lid and store in the fridge. Leftovers of this Broccoli and Stilton Soup can be kept in the fridge for around 3 days.
The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.
Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding.
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.
A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.
Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.
Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.
Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly. To avoid this, reduce the heat to low or medium-low before adding the cheese.
Toasted crusty bread usually works very well. A really good crusty, wholegrain, bread with butter, or crackers, or oatcakes with a little bit of butter and cheese. Some raw beetroot side salad, or a few cherry tomatoes, fresh, or baked.
Why does my cream of broccoli soup taste bland? You have to build flavor during each step when making soup. Make sure you're taking the time needed to properly sauté the onions, fully cook the broccoli, and season to taste as you work.
At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly. Keep the heat very low, and make sure the cheese is one of the last things added to the soup.
To prevent cheese from curdling, it's important to add it to the soup slowly and at a lower temperature. Gradually incorporate small amounts of cheese into the hot soup while stirring continuously. Also, avoid boiling the soup after adding the cheese.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Allow the soup to cool, then store leftovers in an airtight container in the fridge. It's best to eat it within 3-4 days. If you find you made a lot of soup and want to save it for later, it can also be frozen.
According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated. The Hong Kong Centre for Food Safety (CFS) recommends setting your fridge temperature at 4 degrees Celsius (39 degrees Fahrenheit) or below.
For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.
Hard cut cheeses like Cheddar and Gruyère, and robust blues like Stilton and Fourme d'Ambert, will keep for up to fourteen days if carefully wrapped and stored in waxed paper or foil. Some soft cut cheeses like Brie de Meaux and Waterloo can be more delicate but generally they will keep for ten to fourteen days.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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