I remember the first time I tasted Gordon Ramsay’s Broccoli and Stilton Soup. It was at a cozy dinner party and the aroma filled the room even before the first spoonful. The soup was creamy but vibrant, with the bright green broccoli balancing the bold, tangy Stilton cheese perfectly. It’s not your everyday broccoli soup. it’s a luxurious twist that feels both comforting and fancy at once.
This soup combines the earthiness of broccoli with the sharp, rich flavor of Stilton. It’s a recipe that highlights how simple ingredients can come together to create something extraordinary. Gordon Ramsay’s approach is about layering flavors-starting with sautéed onions and garlic, adding tender broccoli, then finishing with creamy Stilton cheese melted in, creating a velvety texture that warms you from the inside out.
Gordon Ramsay Broccoli And Stilton Soup Recipe
Ingredients Needed
Let me tell you, gathering the right ingredients feels like prepping for a little kitchen magic. Here’s what you’ll need:
- Fresh broccoli – about 1 large head or 500g, chopped into florets
- Stilton cheese – 100g, crumbled (the star ingredient)
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- Potato – 1 medium, peeled and diced (helps with creaminess)
- Vegetable stock – about 1 liter (or chicken stock for extra flavor)
- Olive oil or butter. 2 tablespoons, for sautéing
- Double cream or crème fraîche. 100ml, optional but recommended for richness
- Salt and black pepper – to taste
- Fresh parsley or chives. for garnish (optional but freshens it up)
The quality of the Stilton cheese really makes a difference. I once tried this soup with a generic blue cheese and it didn’t come close to the creamy, tangy punch Stilton brings.
Equipment Needed
This is a simple recipe, so you don’t need fancy gadgets but the right tools do make cooking easier:
- Large heavy-bottomed saucepan or soup pot. perfect for even heat distribution
- Wooden spoon or silicone spatula. for stirring gently
- Sharp knife. to chop your veggies precisely
- Cutting board – a sturdy one to prep safely
- Blender or immersion stick blender. to puree the soup smoothly
- Ladle. for serving with style
Once, I tried making this soup without a proper blender. It ended up chunky and not as creamy. Investing in a good immersion blender really changed my soup game.
Ingredient Science Spotlight
Here’s the cool part. why this soup works so well on a scientific level:
- Broccoli: Packed with fiber, vitamins C and K and antioxidants. When cooked, the cell walls soften, releasing a natural sweetness that balances Stilton’s sharpness.
- Stilton Cheese: A blue cheese rich in fats and proteins. When melted, the fats emulsify with the soup’s liquid, creating that silky mouthfeel. The blue mold cultures add a complex, pungent flavor that cuts through the creaminess.
- Potato: Acts as a natural thickener thanks to its starch content. When cooked and blended, it gives the soup body without adding flour or artificial thickeners.
- Garlic and Onion: Both provide umami and depth through their sulfur compounds which mellow out during cooking and layer flavors deeply.
Understanding these ingredients helps you appreciate the balance Ramsay aims for – bright, creamy, tangy and full-bodied all at once.
Instructions To Make Gordon Ramsay’s Broccoli And Stilton Soup
Here’s how I make it step-by-step, just like I learned from the recipe:
- Sauté the aromatics: Heat olive oil or butter in your pot over medium heat. Add chopped onion and garlic. Cook until soft and fragrant, about 5-7 minutes. This builds the flavor base.
- Add potatoes and broccoli: Toss in diced potato and broccoli florets. Stir for a minute or two to coat with oil and soften slightly.
- Pour in the stock: Add vegetable or chicken stock until it just covers the veggies. Bring to a boil, then reduce heat to simmer. Cook for about 15-20 minutes until potatoes and broccoli are tender.
- Blend: Use an immersion blender or transfer to a regular blender in batches. Blend until smooth and silky.
- Add Stilton and cream: Return soup to pot if needed. Stir in crumbled Stilton cheese until melted and well combined. Add cream for extra richness.
- Season: Taste and adjust salt and pepper.
- Serve: Ladle into bowls, garnish with parsley or chives if you like.
Every time I make this, I sneak a little taste at step 5. That moment when Stilton melts into the hot soup is pure magic.
Common Mistakes & Fixes
Here are some oops moments I’ve seen or had myself and how to fix them:
- Soup too watery: Usually because the stock was too much or veggies weren’t cooked fully. Fix by simmering uncovered to reduce liquid or adding a little more potato to thicken.
- Cheese clumps: Adding Stilton directly on high heat can make it separate or clump. Always lower heat and stir gently. You want it to melt slowly.
- Broccoli turns dull and mushy: Overcooking broccoli kills its vibrant color and texture. Cook just until tender, then blend quickly. You can even shock the broccoli in cold water after boiling to keep it green.
- Too salty: Stilton is salty, so go easy on added salt at first. Taste after adding cheese, then season as needed.
- Grainy soup: Could happen if blended too long or cooled before blending. Blend while hot and don’t overdo it.
Smart Substitutions
Sometimes you don’t have all ingredients handy. Here’s how to stay flexible without losing flavor:
- Stilton cheese: Substitute with any creamy blue cheese like Roquefort or Danish Blue but expect slight flavor changes.
- Broccoli: Cauliflower works if you want a milder, creamier soup. Or mix both for variety.
- Cream: Use coconut cream or Greek yogurt for a lighter, tangier alternative.
- Stock: If you’re in a pinch, water plus a good-quality bouillon cube can do the trick.
- Potato: Use a small amount of cooked white beans or parsnip to thicken and add subtle sweetness.
I once made this soup with cauliflower and Greek yogurt. it was a bit lighter but still delicious. Sometimes experimenting leads to new favorites.
FAQs
Can I Use Frozen Broccoli For Gordon Ramsay’s Soup?
Totally! Frozen broccoli works just fine. Just make sure to thaw it a bit before cooking so it blends smoothly.
What Can I Use Instead Of Stilton Cheese?
If Stilton’s a bit strong for you try blue cheese or even a milder Gorgonzola. Want it less funky? A sharp cheddar can work too.
Do I Need Cream In This Soup?
Nope not a must. Gordon’s version is already rich from the cheese. But a splash of cream can make it extra silky if you’re into that.