English Creamy 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.

CREAM OF CAULIFLOWER AND STILTON SOUP

Steps:

• Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
• Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
• Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
• Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

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.

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.

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.

ENGLISH CREAMY STILTON SOUP

Steps:

• Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes.
• 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 with parsley.
• Serve with crumpets.
• The New International Cookbook.

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.

LEEK, POTATO AND STILTON SOUP

Steps:

• In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
• Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
• Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
• Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.

STILTON & CELERY SOUP

Steps:

• Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
• Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
• Gradually add the stilton and stir in until melted. Season to taste.
• Serves 4 as a main course, 6 - 8 as a starter