APPLE AND STILTON SOUP
Excellent for when English apples are in season and stilton is ripening... i've not tried this, but will!
Provided by Luschka
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Core but do not peel the apples, and cut into walnut-sized pieces.
- Melt the butter in the oil and fry the inion and potatoes in it over a medium heat for 3 - 4 minutes.
- Season generously and add the apple chunks and water.
- Bring to the boil and simmer for 15 minutes until fruit and vegetables are soft.
- Put into a food processor or liquidiser and blend until fine.
- Add half of the Stilton and blend again.
- Re-heat the mixture.
- Serve in bowl with the remaining cheese, crumbled with a fork, sprinkled on top.
BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Time 2h45m
Number Of Ingredients 13
Steps:
- For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.
- Preheat over to 400 degrees F.
- For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.
- Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve.
Nutrition Facts : Calories 375, Fat 24.5 grams, SaturatedFat 15 grams, Cholesterol 97 milligrams, Sodium 390 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 6 grams
APPLE AND ONION SOUP WITH CRUMBLED STILTON
This recipe is one prepared by Jeannie Rankin on Saturday Kitchen. I have not tried it yet myself but it looks and sounds delicious and I plan on trying it very soon
Provided by MarieRynr
Categories Apple
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the butter and onions to a saucepan and allow the onions to cook gently on a medium heat for about 15 minutes, or until they are soft and lightly browned.
- Add the apple, cider and cider vinegar. Boil until the cider has reduced by about half. Add the thyme, bay leaf, chicken stock, potato and a little salt. Bring to a simmer, and then cook out for about 15 minutes over a low heat.
- Remove the bay leaf, and purée the soup in a blender or food processor until smooth.
- Check the seasoning, adding salt and pepper as necessary.
- To serve, ladle the hot soup into warm bowls. Crumble over a tablespoon of the stilton to each bowl.
Nutrition Facts : Calories 310.4, Fat 10.6, SaturatedFat 5.2, Cholesterol 26.6, Sodium 636.5, Carbohydrate 42.3, Fiber 4.3, Sugar 17.8, Protein 12.8
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water,
- 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles. If you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
CREAMY STILTON SOUP
Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
- Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
- Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
APPLE ONION SOUP
Golden apples and sweet yellow onions are an amazing combination that is made even better with swiss cheese on top.
Provided by the_cookie_lady
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and thinly slice the carrots. In a large saucepan, begin heating the chicken broth and carrots. Bring to a boil and then drop the temperature down to a simmer.
- Meanwhile, cut the onion into halves or quarters and slice so that you have long slices of thin cut onion. When are just barely getting tender, drop in the onions and stir. Continue simmering.
- Peel, core, and chop the apples. When onions are softened, drop in the apples. Heat until carrots and onions are completely soft and apples are warmed through and slightly softened.
- Place one slice of cheese into each of four individual bowls. Ladle soup equally into each bowl. As the heat from the soup melts the cheese, stir the soup to mix it around. If cheese does not melt evenly, you might try ripping the cheese into smaller pieces before mixing inches.
Nutrition Facts : Calories 217.2, Fat 9.4, SaturatedFat 5.4, Cholesterol 25.8, Sodium 860.6, Carbohydrate 20.6, Fiber 3.8, Sugar 12.2, Protein 13.4
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