Ready in just 30 minutes, Mary Berry’s Leek and Stilton Soup can be made in advance and stored in the fridge for up to two days.
So, if made in advance, you can pull out the winter soup whenever you want and gently reheat it to eat in no time.
To prepare this perfect winter meal, all you need are kitchen essentials, like a cutting board, colander, pans, grater and strainer.
With very little equipment used to make this recipe, you’ll find that there isn’t much washing up to do, which is always a bonus.
If you want to make Merry Berry’s delicious winter leek and stilton soup recipe, here’s how.
Mary Berry’s Winter Leek and Stilton Soup Recipe
600 ml of milk
Two bay leaves
75 g plain flour
1.2 liters of broth
Salt and black pepper
150g Stilton cheese
Chopped fresh parsley or chives
Quarter the leeks lengthwise and thinly slice them diagonally. Wash and drain carefully.
Measure the milk into a small saucepan, heat until your hand is warm over low heat, then add the bay leaves and a grating of nutmeg.
Mary Berry shared her first cooking tip for leek and stilton soup; she says: “It’s definitely worth infusing the milk, if you have time, with the bay leaves and nutmeg.”
The British cook recommended infusing the milk with bay leaves and nutmeg “for about 10 minutes.” Mary Berry explained why her tip is so useful: “It gives a delicious flavor to the milk. »
Then melt the butter in a pan, add the flour and cook for a few moments. Add the hot drained milk, stirring well, then add the broth.
Stir in the leeks, season (using very little salt due to the salty Stilton cheese) and bring to the boil.
For Mary Berry’s next cooking tip, she suggested “roughly grating the Stilton” instead of breaking up the cheese with your fingers.
She explained: “I find the crumbling to be unsatisfactory as it is sticky and gets under the nails.”
For the recipe, the next step is to simmer the seasoned leek for a few minutes, then add the grated cheese and mix well.
Cover and simmer over low heat for 15 minutes until the leeks are tender. Check the seasoning.
Mary Berry added her third and final cooking tip regarding this specific recipe: “If the soup is a little too thick, thin it with milk or stock.”
Once the leeks are tender, serve with a little added liquid cream and garnish with parsley or freshly chopped chives.