Blue Stilton Soup Recipes

CREAMY STILTON SOUP

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

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.

CELERY AND STILTON SOUP

Steps:

• Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
• Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
• Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
• Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

BLUE STILTON SOUP

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.

BLUE STILTON SOUP

Steps:

• Melt the butter in a medium size saucepan, add the 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 stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
• Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
• Do not allow soup to boil at this point, it will curdle.
• To serve, garnish with croutons.

STILTON AND WATERCRESS SOUP

Steps:

• Pour the stock and bring almost to a boil.
• Remove tough stems and stalks from the watercress, and discard.
• Add cress to stock, and simmer for 2-3 minutes or until tender.
• Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
• Process the soup, in batches if necessary, until smooth.
• Return soup to pan, and stir in the cream.
• Check seasoning, to see if salt is needed.
• Heat the soup, but do not boil.

APPLE AND STILTON SOUP

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.