LEEK, POTATO AND STILTON SOUP
Make and share this Leek, Potato and Stilton Soup recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 236.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 204.4, Carbohydrate 34.4, Fiber 4.2, Sugar 3.5, Protein 7.1
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
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.
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POTATO AND STILTON SOUP RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Total Time 55 minsCategory Healthy Soup RecipesCalories 362 per serving
- Heat the butter in a large pan, add the onions and celery and cook for 10 minutes, until nicely softened.
- Add the thyme, potatoes and stock and bring to the boil. Simmer gently for 30 minutes, until the potatoes fall apart when poked with a knife. Lift out and discard the thyme stalks. Using a hand-held blender, whizz until smooth.
- Stir in most of the cheese and cream and heat through gently. Ladle into bowls, grind over black pepper, sprinkle over the remaining cheese and serve with the scones (below). These https://www.deliciousmagazine.co.uk/recipes/stilton-and-walnut-scones/ >Stilton and walnut scones are great served alongside the soup
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