Gordon Ramsay Broccoli And Stilton Soup
The gordon ramsay broccoli and stilton soup haunted my kitchen for years. I’d tried every trick in the book, but my soups always looked like sad, split messes that even my dog would turn down. Then I watched Ramsay break down this recipe, and everything changed. It wasn’t just about throwing ingredients into a pot—it was about precision, respect for each component, and understanding how flavors dance together. This isn’t just a soup; it’s a culinary rescue mission that transforms simple vegetables and a chunk of blue cheese into something magical. In just 30 minutes, you’ll go from kitchen disaster to a soup so good it’ll make your taste buds stand at attention. Trust me, I’ve been in the trenches of terrible cooking, and this recipe is your lifeline.
Gordon Ramsay’s Broccoli and Stilton Soup
Ingredients
Equipment
Method
- Sauté finely chopped onions in butter over medium heat for about 5 minutes until translucent.
- Add diced potatoes and vegetable stock, bringing to a gentle boil. Simmer for 10-15 minutes until potatoes are tender.
- Add broccoli florets and cook for 5 minutes, keeping them vibrant green and crisp-tender.
- Use an immersion blender to achieve a smooth consistency, being careful to avoid splattering.
- Remove from heat and gently stir in Stilton to melt it, creating a luxurious creamy finish.
Nutrition
Notes
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Give us 5 stars and comment!Gordon Ramsay’s Broccoli and Stilton Soup: A Classic Comfort Dish
Why Broccoli & Stilton Make Magic Together
Broccoli and Stilton are like best friends that create something special in a soup bowl. The sharpness of the blue cheese balances the earthy flavor of the broccoli, bringing together a taste that’s both bold and delicate. Stilton’s creamy richness turns a simple vegetable soup into something truly special.
Essential Ingredients for Ramsay-Style Perfection
The right ingredients are key. You’ll need fresh broccoli florets, flavorful Stilton cheese, starchy potatoes (Maris Piper are my favorite), vegetable stock, onions, and a touch of butter. Pro tip: Go for a high-quality Stilton with those distinctive blue veins – it absolutely transforms the dish.
Mastering the Cooking Method
Preparing Your Aromatics
Begin by sautéing finely chopped onions in butter over medium heat. Keep an eye on the heat – Ramsay always says to sweat the vegetables instead of burning them. After about 5 minutes, your onions should be translucent and sweet without any browning.
Building the Soup Base
Add the diced potatoes and vegetable stock, bringing it to a gentle boil. Let it simmer for about 10-15 minutes until the potatoes are tender. The starch in the potatoes will thicken your soup naturally, giving it that smooth texture without needing extra cream.
Broccoli and Blending Techniques
Now, toss in the broccoli florets and cook for just 5 minutes – you want them to stay bright green and slightly crisp. Use an immersion blender for a smooth consistency, being careful not to splatter. If you’re using a countertop blender, let the mixture cool off a bit first.
Cheese Integration and Final Touches
Take the pot off the heat before adding the Stilton. Stir carefully to keep the cheese from curdling or becoming grainy. The residual heat will melt the cheese just right, giving you that creamy finish.
Nutritional Insights
Healthy Soup, Healthy You
This soup is packed with nutrition. For every 100g, you’re looking at about 80-100 calories, with around 3g of protein and 5-7g of fat. You’ll also get a good dose of vitamins – about 25-30% of your daily Vitamin C and 60% of Vitamin K.
Smart Nutrient Preservation
Cooking minimally keeps more nutrients intact. Quick cooking of broccoli helps it retain its goodness. The Stilton cheese adds calcium, while the veggies bring in essential potassium.
Creative Soup Variations
Flavor Twists and Alternatives
Feeling adventurous? Try adding roasted garlic or a hint of Dijon mustard for extra depth. You can swap Stilton for Roquefort or Gorgonzola if you want to change up the blue cheese flavor. Being flexible is a chef’s best friend.
Dietary Adaptations
If you’re vegetarian, make sure to use vegetable stock and check the rennet source for Stilton. For an extra creamy texture, you can replace part of the stock with plant-based cream. There are also vegan options with nut-based blue cheese substitutes.
Perfect Pairings
This soup pairs well with crunchy garlic croutons, a fresh salad with a lemon dressing, or some rustic wholegrain bread. Sprinkling roasted walnuts on top adds a nice crunch.
Serving and Storage
Presentation and Garnish
A swirl of cream, some fresh parsley, and those homemade croutons will make this soup look as good as it tastes. Remember: we eat with our eyes first.
Storage Wisdom
You can refrigerate the soup for up to two days. Reheat it gently, stirring well to keep the consistency nice. Avoid overheating it aggressively, as that might break up the soup’s delicate texture. For more on broccoli and stilton, check out this link.
Video tutorial: broccoli and stilton
FAQ – gordon ramsay broccoli and stilton soup
Question: Can I make this soup ahead of time?
Answer: Absolutely. It’ll keep in the fridge for 2 days. Just reheat gently and stir well.
Question: Is this soup good for meal prep?
Answer: Perfect for batch cooking. One pot feeds 4-6 people and reheats like a dream.
Question: Do I need fancy equipment?
Answer: Nope. An immersion blender works great, but a regular blender is fine too.
Question: Can I skip the Stilton?
Answer: Not recommended. The blue cheese is the soul of this recipe. No substitutes.
Question: How do I know when the soup is perfectly blended?
Answer: When it looks like smooth velvet and has zero chunks. Ramsay’s standard is perfection.
Conclusion
When you nail this soup, you’ll feel like a kitchen god. It’s more than a recipe—it’s redemption on a spoon. Every swirl of that creamy, vibrant green soup represents a victory over mediocre cooking. The sharp Stilton cutting through earthy broccoli, the velvety texture, the way it warms you from the inside out—this is cooking with soul. My failures taught me more than my successes ever could, and now I’m passing that wisdom to you. Don’t just cook this soup. Own it. Make it your culinary signature. Now it’s your turn to transform your kitchen, one ladle at a time.
