Blue Stilton Soup Recipes

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CREAMY STILTON SOUP



Creamy Stilton Soup image

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

1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon white pepper
2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 oz)
Chopped fresh parsley, if desired

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



Broccoli & stilton soup image

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

2 tbsp rapeseed oil
1 onion, finely chopped
1 stick celery, sliced
1 leek, sliced
1 medium potato, diced
1 knob butter
1l low salt or homemade chicken or vegetable stock
1 head broccoli, roughly chopped
140g stilton, or other blue cheese, crumbled

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

CELERY AND STILTON SOUP



Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

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.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

BLUE STILTON SOUP



Blue Stilton Soup image

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

1/4 cup butter
1 onion, finely chopped
2 celery ribs, sliced
6 tablespoons flour
3 1/2-4 tablespoons dry white wine
3 3/4 cups chicken stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
1/2 cup tbsps english cheddar cheese, grated
2 tablespoons english cheddar cheese, grated
salt & freshly ground black pepper
4 -5 tablespoons heavy cream
crouton (to garnish)

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



Blue Stilton Soup image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup butter
1 onion, finely chopped
1 small broccoli head, chopped
6 tablespoons flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
Salt and pepper
4 to 5 tablespoons heavy cream
Croutons, for garnish

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



Stilton and Watercress Soup image

Make and share this Stilton and Watercress Soup recipe from Food.com.

Provided by BigFatMomma

Categories     Cheese

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 ounces watercress
5 ounces Stilton cheese or 5 ounces other blue cheese
2/3 cup light cream

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.

Nutrition Facts : Calories 263.4, Fat 19.8, SaturatedFat 11.9, Cholesterol 57.5, Sodium 748.3, Carbohydrate 8.3, Fiber 0.3, Sugar 2.7, Protein 13.8

APPLE AND STILTON SOUP



Apple and Stilton Soup image

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

450 g apples, cored and chopped
25 g butter
1 tablespoon oil
225 g onions, finely diced
225 g potatoes, finely diced
1 1/4 liters water
100 g blue Stilton cheese
salt and pepper

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.

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