BROCCOLI AND STILTON SOUP
Delicious with the salty tang of Stilton. Serve with fresh baguette.
Provided by Ann Maksymiw
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
- Puree soup in a blender or food processor or with an immersion blender.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.7 g, Cholesterol 14 mg, Fat 8.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 3.9 g, Sodium 297.2 mg, Sugar 3.2 g
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
SOUP MAKER BROCCOLI AND STILTON SOUP
Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Put all the ingredients into the soup maker, except the stilton, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
BROCCOLI AND STILTON SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser ---- There are many broccoli cheese soup recipes on RZ, but I could not find a single one using Stilton cheese & we love it. Per the intro, "A very easy, but rich soup -- Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish." *Enjoy* !
Provided by twissis
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
- Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
- Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
- Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
- Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.
STILTON-AND-BROCCOLI SOUP
Provided by Jonathan Reynolds
Categories dinner, easy, appetizer, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
- Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
- In a food processor, puree the vegetables in their broth and return them to the pot.
- Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
- Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 36 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 1183 milligrams, Sugar 10 grams, TransFat 0 grams
BROCCOLI STILTON SOUP
thanks to Comfort bites for the original version --- http://www.comfortbites.co.uk/2012/10/broccoli-and-stilton-soup.html
Provided by Martha K.
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat oil and butter in sauce pan.
- add onion and garlic - saute.
- add stock and grated broccoli - cook on low for about 25 minutes.
- add stilton, stirring until melted.
Nutrition Facts : Calories 127.8, Fat 10.3, SaturatedFat 7.4, Cholesterol 14.7, Sodium 238.7, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 4.5
STILTON AND BROCCOLI SOUP
A delicious smooth tasting soup with a wonderful cheesy flavor. I have never tried making this before and not finding a recipe that truly suited me I decided to experiment using some leeks and celery as well, in other words what I had in the fridge at the time, I was surprised (to be honest) how nice it tasted - hope that you enjoy it as much as we did and by the way it freezes well
Provided by JoyfulCook
Categories Weeknight
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in a large saucepan and add the onions, cook on slow heat until soft.
- add the celery, leek and butter, stir until hot - turn off the heat then put lid on for a few minutes Pour in the stock and add thick stems of the broccoli, cook for 15 minutes until soft.
- Add the remainder of the broccoli and cook for another 5-6 minutes. let it cool slightly and place in blender, return to the pan heating it back up and add the stilton stirring in the salt and pepper.
- N.B: the more vintage the cheese 150 grams is fine, otherwise add extra.
Nutrition Facts : Calories 281.3, Fat 14.9, SaturatedFat 7.5, Cholesterol 28.1, Sodium 590, Carbohydrate 26.3, Fiber 6.2, Sugar 5.4, Protein 14.1
STILTON AND BROCCOLI SOUP
Make and share this Stilton and Broccoli Soup recipe from Food.com.
Provided by wizkid
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onions and garlic gently in the olive oil until transparent.
- Add the broccoli and fry for 2 minutes longer.
- Add the vegetable stock and simmer until the broccoli is cooked.
- Add the stilton.
- Put in the blender and blend, leaving some texture.
- Return to the pan and add the cream and pepper.
- Serve.
Nutrition Facts : Calories 370.7, Fat 29.3, SaturatedFat 15.2, Cholesterol 62.3, Sodium 841.6, Carbohydrate 13.2, Fiber 3.4, Sugar 3.5, Protein 16.5
ROYAL STILTON CHEESE SOUP
I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was "Executive Chef " for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch.
Provided by Chef Shadows
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over a low heat.
- Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
- Add stock and bring to a boil.
- Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
- Place soup in a food processor or blender with half the bacon and process until smooth .
- Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
- Reduce heat and simmer for about 4 - 5 minutes.
- Slowly add the crumbled cheese, stirring until melted.
- Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with remaining bacon and Stilton cheese and serve.
Nutrition Facts : Calories 564.2, Fat 43.1, SaturatedFat 26, Cholesterol 143.7, Sodium 858, Carbohydrate 28.8, Fiber 2.3, Sugar 6.2, Protein 17
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