Mary Berry Blue Stilton And Onion Soup

This delicious Mary Berry Blue Stilton and Onion Soup is a creamy, comforting dish perfect for any occasion. Quick and easy to make, it’s packed with rich flavors from the Stilton cheese and soft onions. You can even adjust the ingredients to suit your taste, making it a flexible, crowd-pleasing favorite.

This Blue Stilton And Onion Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

• 600 ml milk / 2 1/2 cups milk
• 2 bay leaves
• 1/4 tsp grated nutmeg
• 90 g butter / 6 1/3 tbsp butter
• 2 large onions, finely sliced
• 75 g plain flour / 2/3 cup all-purpose flour
• 1.5 litres vegetable or chicken stock / 6 cups vegetable or chicken stock
• Salt and black pepper, to taste
• 150 g blue Stilton cheese, coarsely grated / 1 1/3 cups crumbled blue Stilton cheese
• Single cream, to serve (optional)
• Crusty bread, to serve

How To Make Blue Stilton And Onion Soup

1. Infuse the Milk: Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring it almost to a boil. Remove from the heat, cover, and leave to infuse for 20 minutes.
2. Cook the Onions: Meanwhile, melt the butter in a large pan, add the onions, and cook gently, stirring occasionally, for about 10 minutes, until soft but not browned.
3. Make the Soup Base: Add the flour to the onions and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour. Add the stock, season with salt and pepper, then bring to a boil and simmer, half covered, for 10 minutes.
4. Add the Cheese: Stir in the grated blue Stilton cheese over very low heat until it melts (do not boil, or the cheese will be stringy). Taste for seasoning and stir in a little cream if you wish.
5. Serve: Serve the soup hot, with crusty bread, and drizzle with cream if desired. Enjoy!

Recipe Tips

• Choose Fresh Onions: Fresh onions will give a sweeter and more flavorful taste to your soup. Avoid using old or sprouting onions.
• Infuse the Milk Carefully: Let the milk with bay leaves and nutmeg infuse properly for 20 minutes to get the best flavor. Don’t rush this step.
• Cook Onions on Low Heat: Cooking the onions gently over low heat prevents them from burning and brings out their sweetness, which is key for a smooth soup.
• Avoid Boiling the Soup After Adding Cheese: Stir the Stilton cheese over low heat and avoid boiling. This prevents the cheese from becoming stringy and ensures a smooth texture.
• Adjust Seasoning to Taste: Taste the soup before serving and add more salt, pepper, or a splash of cream if needed to balance the flavors and make it richer.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers blue stilton and onion soup in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Freeze leftovers blue stilton and onion soup in a freezer-safe container for up to 3 months. To thaw, place it in the fridge overnight and reheat on low heat.
• Reheating: Reheat leftovers blue stilton and onion soup on the stove over low heat for 5 minutes, stirring occasionally until it’s hot throughout. Add a splash of milk or cream if it’s too thick.

Nutrition Facts

Serving Size: 1 serving (approx. 303g)

• Calories: 316 kcal
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 62mg
• Sodium: 489mg
• Total Carbohydrate: 19g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Parsnip and Chestnut Soup
• Mary Berry Wholesome Bean Soup Recipe
• Mary Berry Mushroom and Leek Soup
• Mary Berry Thai Green Chicken Noodle Soup
• Mary Berry Parsnip and Chestnut Soup