BLUE STILTON SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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
STILTON AND POTATO SOUP WITH CHEESE CROUTONS
A delicious & extremely "grown up" soup recipe, and made with my favourite cheese, the King of Cheeses - Stilton! I make this every New Year's Eve and it is often on the menu throughout the rest of the year as well. It is excellent served as an elegant appetiser for Dinner Parties, as well as being wonderful for a romantic supper for two. This is a much-adapted recipe from Delia Smith's Christmas recipe book - one of my all time favourites. Be careful not to boil the soup when re-heating.
Provided by French Tart
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
- stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
- Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
- Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
- Taste and season with salt and pepper, then stir in the creme fraiche.
- At this stage you can purée the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
- Serve the soup with the Parmesan croutons & the chopped chives.
- CROUTONS:.
- Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
- Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
- Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
- Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
- The croutons can be made well in advance and stored in an airtight tin for up to two weeks.
Nutrition Facts : Calories 749.9, Fat 39.5, SaturatedFat 17, Cholesterol 68.7, Sodium 1133.9, Carbohydrate 76.5, Fiber 6.5, Sugar 8.1, Protein 23.6
ISLE OF WIGHT STILTON SOUP
Purely a cheese soup....no broccoli or cauliflower! With Stilton, who needs more? (Another blue cheese can be substituted, but it won't be the same quality or taste)
Provided by breezermom
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 12
Steps:
- Saute the onion, carrot, celery, and bay leaf in butter in a Dutch oven until the vegetables are tender. Add the flour, stirring well.
- Cook 1 minute, stirring constantly. Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- Add the cheese, mustard, and pepper. Stir well to combine. Reduce heat to low; cook, stirring constantly until the cheese melts.
- Ladle soup into individual soup bowls. Sprinkle with croutons.
Nutrition Facts : Calories 286.5, Fat 20.5, SaturatedFat 12.8, Cholesterol 56.4, Sodium 891, Carbohydrate 12.4, Fiber 0.8, Sugar 1.9, Protein 13.4
CELERY AND STILTON SOUP
This is a velvety smooth soup with a slight 'bit' to it. Serve it garnished with crisp butter fried croutons or with the pale feathery leaves from the inner stocks. From Robert Carrier's Kitchen
Provided by Allyoop
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy-based saucepan.
- Chop celery and add this, the celery leaves and the onions to the pan.
- Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
- Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
- Press through a sieve to removed any fibres and return to a clean pot.
- Reheat gently, but do not boil.
- Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
- Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
- Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
- Do not allow to boil.
- Adjust seasonings.
Nutrition Facts : Calories 263.9, Fat 20.4, SaturatedFat 12.3, Cholesterol 144.7, Sodium 538.1, Carbohydrate 11, Fiber 2.9, Sugar 4.8, Protein 9.8
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
CELERY AND STILTON SOUP
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
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
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