Whipping up a pot of Delia Smith’s Broccoli and Stilton Soup is like a culinary hug, perfect for those chilly evenings. This recipe, a seamless fusion of fresh, green broccoli with the rich, distinct flavor of Stilton cheese, is not just a treat for the taste buds but also a delightfully simple dish to prepare. With each spoonful, you experience the comforting warmth and depth of flavors that make this soup a must-try for anyone who loves to bring a touch of gourmet into their everyday cooking.
How To Make Delia Smith’s Classic: Broccoli and Stilton Soup Recipe Overview
This soup is a testament to simplicity meeting elegance. It takes approximately 40 minutes to prepare and cook, and it yields about 6 servings – ideal for a family dinner or for having leftovers. We start with a base of sautéed onions and potatoes, which provide a lovely depth of flavor and a creamy texture without the need for heavy cream. Then, we introduce the broccoli and let it simmer in a savory stock until tender. The pièce de résistance is the Stilton cheese, whose bold, distinctive flavor elevates this soup from simple to sublime. Finish with a sprinkle of fresh herbs for color and freshness, and you’ve got a dish that’s sure to impress.
Ingredients
- One Large Onion: Peel it and chop it finely. It’s going to add a lovely sweetness to our soup.
- One Large Potato: Peel and chop it into small cubes. This is our secret to a creamy texture without the cream!
- A Knob of Butter: About 30 grams should do it. This will help soften our onions and add a bit of richness.
- Chicken or Vegetable Stock: We’ll need 1 liter. Choose vegetable stock for a vegetarian version!
- Broccoli: 500 grams, washed and cut into small, bite-sized florets. This is the star of our show!
- Stilton Cheese: Crumble about 175 grams. Its bold flavor is going to make our soup sing.
- Seasoning: Good old salt and freshly ground black pepper, adjust to your taste.
- Optional Garnish: A handful of fresh parsley or chives, finely chopped, to sprinkle on top for that burst of color and freshness.
Instructions
- Prepare the Base: Grab a big pot. Melt the butter over a medium heat. Sauté the chopped onion and potato for about 5 minutes, until the onion is tender and transparent.
- Add Broccoli and Stock: Stir in the broccoli florets, then pour in the stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the broccoli and potatoes are tender.
- Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender, allow the soup to cool somewhat before blending in batches in a normal blender.
- Add Cheese and Season: If necessary, return the soup to the pot and cook on low heat. Mix in the crumbled Stilton cheese until it melts into the soup. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls. If desired, garnish with chopped parsley or chives. Serve hot and enjoy!
Nutritional Value (per serving)
Calories: Approximately 200
Protein: 10g
Fat: 12g
Carbohydrates: 15g
Fiber: 3g
Sodium: Dependent on the stock and cheese used
Pairings
Crusty Bread: A warm baguette or artisan bread for dipping and savoring.
Salad: A light, fresh salad with mixed greens, cherry tomatoes, and a vinaigrette dressing to balance the richness of the soup.
Grilled Cheese Sandwich: A classic choice! Make it with cheddar or mozzarella for a comforting combo.
Also try: Delia Smith Classic Pavlova Recipe: A Step-by-Step Guide to Creating this Elegant Dessert
FAQs
Can I use a different type of cheese?
Absolutely, you can switch up the cheese in this soup. If Stilton isn’t your thing or you can’t find it, go for other blue cheeses. Gorgonzola or Roquefort are great choices. They’ll give a similar rich and tangy flavor. Just crumble your choice of cheese and melt it into the soup. It’s all about what you like, so feel free to experiment and find your perfect match!
How can I make this soup vegan?
Turning this soup vegan is pretty straightforward. First, swap the chicken stock for vegetable stock. This keeps the base of the soup flavorful and plant-based. Then, the main change: replace the Stilton cheese. You can use a vegan blue cheese alternative, which is available in many stores now. If that’s hard to find, nutritional yeast is a great option. It adds a cheesy, nutty flavor. Just adjust these two ingredients, and you’ve got a delicious vegan version of the soup!
Can I freeze this soup?
Yes, you can freeze this soup! It’s actually quite freezer-friendly. Once you’ve made the soup, just let it cool down to room temperature. After it’s cooled, pour it into freezer-safe containers. Make sure they’re sealed well to avoid freezer burn. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat it on the stove. It’s a great way to have a quick, tasty meal ready whenever you need it!
Is it necessary to peel the potatoes?
Peeling the potatoes isn’t strictly necessary, it’s more about your preference. If you peel them, your soup will have a smoother texture. But, if you leave the skins on, you’ll get extra nutrients and a bit more texture in the soup. Either way works fine.
How can I make this soup thicker?
To make the soup thicker, there are a couple of easy tricks you can try. First, consider adding an extra potato. Potatoes are great for naturally thickening soups. Just chop it up and cook it with the rest. Another option is to reduce the amount of stock slightly. This will give you a denser, creamier texture. And if it’s still not thick enough, you can blend some of the soup and mix it back in. This usually does the trick!
Conclusion
This Broccoli and Stilton Soup is a luxurious yet easy dish that brings comfort and sophistication to your table. Whether you’re serving it as a starter or as a main with some crusty bread, it’s sure to be a hit. The beauty of this recipe lies in its flexibility – feel free to adjust the ingredients to suit your taste.
Warming Up with Delia Smith’s Classic: Broccoli and Stilton Soup Recipe
Ingredients
- One Large Onion
- One Large Potato
- A Knob of Butter
- Chicken or Vegetable Stock
- Broccoli
- Stilton Cheese
- Seasoning
- Optional Garnish
Instructions
- Prepare the Base: Grab a big pot. Melt the butter over a medium heat. Sauté the chopped onion and potato for about 5 minutes, until the onion is tender and transparent.
- Add Broccoli and Stock: Stir in the broccoli florets, then pour in the stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the broccoli and potatoes are tender.
- Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender, allow the soup to cool somewhat before blending in batches in a normal blender.
- Add Cheese and Season: If necessary, return the soup to the pot and cook on low heat. Mix in the crumbled Stilton cheese until it melts into the soup. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls. If desired, garnish with chopped parsley or chives. Serve hot and enjoy!
