Mary Berry Blue Stilton and Onion Soup Recipe

This Blue Stilton and Onion Soup Recipe is inspired by the legendary Mary Berry. It is a creamy and tangy recipe, which calls for blue Stilton cheese and nutmeg. It’s a classic, foolproof recipe, ready in about 45 minutes.

Blue Stilton and Onion Soup Recipe Ingredients

• 600 ml (1 pint) milk
• 2 bay leaves
• 1/4 tsp grated nutmeg
• 90 g (3 oz) butter
• 2 large onions, finely sliced
• 75 g (2 1/2 oz) plain flour
• 1.5 litres (2 1/2 pints) vegetable or chicken stock
• salt and black pepper
• 150 g (5 oz) blue Stilton cheese, coarsely grated
• single cream, to serve (optional)
• crusty bread, to serve

How To Make Blue Stilton and Onion Soup

1. Infuse the milk: Start by pouring your milk into a small saucepan and adding the bay leaves and grated nutmeg. Place it over medium heat and bring it almost to a boil—look for small bubbles forming around the edges. As soon as it’s hot, remove it from the heat, cover it with a lid, and leave it to sit for 20 minutes. This “infusion” time is the secret to getting that subtle, aromatic depth from the bay and nutmeg.
2. Soften the onions: While the milk is resting, melt the butter in a large, heavy-bottomed pan over low heat. Add your finely sliced onions and cook them very gently for about 10 minutes. You want to stir them occasionally so they soften and become sweet, but make sure they don’t take on any color; they should be translucent and “cozy,” not brown.
3. Build the soup base: Sprinkle the flour over the softened onions and cook, stirring constantly, for about 2 minutes to cook out the raw flour taste. Strain your infused milk to remove the bay leaves, then gradually pour it into the onion mixture, blending it in until smooth. Once the milk is incorporated, add the stock and season with salt and pepper. Bring the soup to a boil, then reduce to a simmer and let it cook, half-covered, for 10 minutes.
4. Add the Stilton: Lower the heat to its absolute minimum. Add the coarsely grated Stilton cheese and stir gently until it has completely melted into the broth. It is vital that you do not let the soup boil once the cheese is added, as high heat can cause the Stilton to become stringy and separate.
5. Final touch and serve: Taste the soup and add a little more salt or pepper if needed. If you want a truly indulgent finish, stir in a splash of single cream. Serve the soup while it is piping hot, accompanied by thick slices of fresh, crusty bread.

Recipe Tips

• How to prevent stringy cheese: The most important rule for this soup is to keep the heat low once the Stilton is added. If the soup boils with the cheese inside, the proteins will tighten and create a stringy, unappealing texture.
• Why infuse the milk separately: Heating the milk with the bay leaves and nutmeg allows the fat in the milk to absorb the flavors more effectively than just throwing them into the stock.
• Can I use a different blue cheese: While Stilton is the traditional choice for this British classic, you can substitute it with Gorgonzola or Roquefort for a slightly different flavor profile.
• How to get a smoother texture: If you prefer a smooth soup rather than one with onion slices, you can use an immersion blender to pulse the soup before you add the cheese.

What To Serve With Blue Stilton and Onion Soup?

This Blue Stilton and Onion Soup Recipe is a rich, creamy main dish that needs a starchy or fresh pairing! A loaf of Warm Crusty Sourdough is the quintessential choice for soaking up every drop of the savory blue cheese broth. For a balanced meal, a side of Honey Roasted Walnuts or a Simple Green Salad with a light vinaigrette adds a lovely crunch and acidity that cuts through the richness of the soup! A few slices of Toasted Baguette topped with a smear of honey or a bowl of Roasted Grapes pairs wonderfully with the salty, tangy notes of the Stilton.

How To Store Blue Stilton and Onion Soup

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it very slowly on the stovetop over low heat to prevent the cheese and cream from separating.
• Freeze: This soup can be frozen for up to 2 months, but the texture may change slightly due to the dairy. Freeze it without the optional cream for the best results, and whisk it well while reheating.

Blue Stilton and Onion Soup Nutrition Facts

• Calories: 255
• Total Fat: 18g
• Cholesterol: 45mg
• Sodium: 720mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Mary Berry Blue Stilton and Onion Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: EAsy

Servings

8

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

255

kcal

This Mary Berry Blue Stilton and Onion Soup Recipe is a sophisticated and comforting British classic, featuring sweet softened onions and the bold, creamy flavor of melted Stilton.

Ingredients

• 600 ml milk

• 150 g blue Stilton cheese

• 2 large onions, sliced

• 90 g butter

• 1.5 litres stock (veg or chicken)

• 75 g plain flour

• 2 bay leaves and 1/4 tsp nutmeg

• Salt and black pepper

Directions

• Heat the milk with bay leaves and nutmeg, then let it sit for 20 minutes to infuse.
• Melt butter in a large pan and cook onions on low heat for 10 minutes until soft.
• Stir in the flour for 2 minutes, then gradually whisk in the strained milk and stock.
• Simmer the soup for 10 minutes while partially covered.
• Lower the heat completely and stir in the grated Stilton until melted.
• Season to taste and serve hot with crusty bread.

Notes

• Infusing the milk with bay leaves and nutmeg is the best way to ensure the soup has a professional, multi-layered flavor.
• Cooking the onions on a very low heat is the secret to keeping the soup pale and sweet rather than dark and caramelized.
• Never letting the soup boil after the cheese has been added is the most effective way to prevent a stringy or oily consistency.