Mary Berry’s Blue Stilton and Onion Soup Recipe

This Mary Berry Blue Stilton and onion soup recipe is a creamy and rich recipe, which is made with blue Stilton cheese and onions. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Mary Berry’s Blue Stilton and Onion Soup 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 Mary Berry 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 the pan from the heat, cover, and leave it to infuse for 20 minutes.
2. Sauté the onions: Meanwhile, melt the butter in a large, heavy-based pan. Add the finely sliced onions and cook very gently, stirring occasionally, for about 10 minutes until they are soft but not coloured.
3. Make the roux and add liquids: Add the flour to the onions and cook, stirring constantly, for 2 minutes. Strain the infused milk to remove the bay leaves, then gradually blend the warm milk into the onion and flour mixture until smooth. Add the stock and season with salt and pepper.
4. Simmer and finish: Bring the soup to a boil, then simmer, half covered, for 10 minutes. Add the grated Stilton cheese and stir over a very low heat until it melts. Do not let the soup boil, or the cheese will become stringy. Taste for seasoning, stir in a little cream if you wish, and serve hot with crusty bread.

Recipe Tips

• How to prevent the cheese from becoming stringy? The key is to melt the cheese over a very low heat and never let the soup boil after the cheese has been added. This gentle heating ensures it melts smoothly into the soup.
• Can I use a different blue cheese? Yes. While Stilton provides a classic, sharp flavour, you could substitute it with another creamy blue cheese like Gorgonzola Dolce for a milder taste or Roquefort for a tangier kick.
• How to get an extra smooth soup? If you prefer a completely smooth texture, you can use an immersion blender to purée the soup after it has simmered for 10 minutes, but before you add the cheese.
• Can I make this soup ahead of time? Absolutely. Prepare the soup up to the point before adding the cheese. Let it cool and store it. When ready to serve, reheat the soup base gently and then stir in the cheese over low heat until melted.

What To Serve With Blue Stilton and Onion Soup

This rich and flavourful soup is a meal in itself, but pairs wonderfully with:

• Thick slices of crusty bread or a warm baguette
• A simple green salad with a light vinaigrette
• A glass of port or a full-bodied red wine

How To Store Blue Stilton and Onion Soup

• Refrigerate: For best results, store the soup before adding the cheese. Let the soup base cool completely and store it in an airtight container for up to 3 days. Reheat gently and melt in the cheese just before serving.
• Freeze: The soup base freezes very well without the cheese. Let it cool, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, and then stir in the cheese.

FAQs

• Can I make this soup vegetarian? Yes, this soup is easily made vegetarian by using a good-quality vegetable stock.
• Why did my soup split or curdle? This almost always happens if the soup is allowed to boil after the cheese or cream has been added. The heat must be kept very low during the final stage to prevent this.
• What if I don’t have bay leaves? You can omit the bay leaves if you don’t have them. The soup will still be delicious. A sprig of fresh thyme could be used as an alternative during the milk infusion.

Try More Recipes:

• Mary Berry’s Goulash Soup Recipe
• Mary Berry Lentil and Bacon Soup Recipe
• Mary Berry Pumpkin Soup Recipe

Mary Berry Blue Stilton and Onion Soup Recipe

Course: SoupsCuisine: British

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

255

kcal

A luxuriously creamy and rich soup featuring the sharp, tangy flavour of blue Stilton cheese, perfect for a comforting meal.

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
  

• 150 g (5 oz) blue Stilton cheese, grated
  

• salt and black pepper
  

• single cream (optional)

Directions

• Gently heat the milk with the bay leaves and nutmeg. Remove from heat, cover, and let infuse for 20 minutes.
  
• Melt butter in a large pan. Add onions and cook gently for 10 minutes until soft.
  
• Stir in the flour and cook for 2 minutes.
  
• Strain the infused milk and gradually whisk it into the onion mixture. Add the stock and seasoning.
  
• Bring to a boil, then simmer, partially covered, for 10 minutes.
  
• Reduce heat to very low. Add the grated Stilton and stir until melted. Do not boil.
  
• Stir in cream if using, taste for seasoning, and serve hot with crusty bread.