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.
STILTON AND WATERCRESS SOUP
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
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
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