Carrot And Stilton Soup For Your Microwave Recipes

CARROT AND STILTON SOUP (FOR YOUR MICROWAVE)

Steps:

• Combine butter & chopped carrot in a lrg microwave-safe bowl or dish w/a lid. Cover & cook on HIGH for about 6 minutes or till carrots are tender.
• Add stock cube + water, cover & cook on HIGH for 6 minutes.
• Blend or process mixture till smooth (I would use my stick-blender for this step).
• Add crumbled cheese + cream & reheat, but do not boil. Sprinkle w/a little extra cheese &/or fresh-snipped chives as desired & serve immediately.

BROCCOLI & STILTON SOUP

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.

MICROWAVE CARROT CASSEROLE

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 4-6 minutes or until crisp-tender, stirring once; drain and return to dish., In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 1-1/2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 1-1/2 minutes longer. Let stand for 2 minutes.

CREAM OF CAULIFLOWER AND STILTON SOUP

Steps:

• Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
• Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
• Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
• Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
• Ladle soup into bowls. Garnish with reserved cauliflower and serve.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.