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
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
WATERCRESS SOUP
For more delicious recipes visit www.watercress.co.uk
Provided by mustardcomms
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
- 2. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.
LEEK, PEA & WATERCRESS SOUP
Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat
Provided by GF member Megan Bassett
Categories Soup, Starter
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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