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.
BLUE STILTON SOUP
This creamy soup is made with Stilton and Cheddar cheeses. Note: measurements are Imperial. From stiltoncheese.com and posted for ZWT 6, England.
Provided by Mami J
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan, add vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat.
- Stir in the wine and stock and return to heat. Bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
- Cool slightly and liquidize or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton and English Cheddar, seasonings and heavy cream until melted.
- ** Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.
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.
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
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