CREAM OF CAULIFLOWER AND STILTON SOUP
I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.
Provided by Sean Semone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
- Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g
ENGLISH 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 Olha7397
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes.
- 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 with parsley.
- Serve with crumpets.
- The New International Cookbook.
Nutrition Facts : Calories 306.8, Fat 24.8, SaturatedFat 12.1, Cholesterol 47.7, Sodium 845.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 11.5
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.
CREAM OF LEEK SOUP WITH STILTON
This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup.
Provided by Leslie in Texas
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 2-quart saucepan.
- Add shallots and leeks, cover and cook over medium heat until translucent.
- Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
- Place in blender or food processor and puree; return to 2 quart pan.
- In 1 quart saucepan, bring cream to a gentle boil over medium heat.
- Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
- Add to leak-potato mixture and bring to a boil.
- Add nutmeg, then salt, pepper, and lemon juice to taste.
- Pour into individual bowls and top with crumbled Stilton cheese.
Nutrition Facts : Calories 470.4, Fat 41.6, SaturatedFat 25.4, Cholesterol 144.1, Sodium 434, Carbohydrate 17.1, Fiber 1.2, Sugar 4, Protein 9
CREAM OF CAULIFLOWER AND STILTON SOUP
Provided by Gary L. Walkup
Categories Soup/Stew Milk/Cream Cheese Dairy Vegetable Blue Cheese Cauliflower Winter Bon Appétit California
Yield Serves 4
Number Of Ingredients 10
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.
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
STILTON & CELERY SOUP
A delicious creamy soup
Provided by pontlarron
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
- Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
- Gradually add the stilton and stir in until melted. Season to taste.
- Serves 4 as a main course, 6 - 8 as a starter
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CREAMY STILTON SOUP - MIDWEST LIVING
From midwestliving.com
Servings 4-6Total Time 40 mins
- In a food-processor bowl or blender container, combine the 1/2 cup carrots and the onion. Cover and process until nearly smooth (add small amount of the chicken stock to thin the mixture, if needed). Set aside.
- In a large saucepan, melt butter. Stir in flour until smooth. Cook over medium-low heat, stirring occasionally, for 10 minutes or until mixture turns a copper color.
- Carefully stir in chicken stock or broth, cream, beer, carrot-onion mixture, pepper, pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
- Stir the cornstarch and water together. Add to the soup. Cook and stir until mixture is thickened and bubbly. Discard bay leaf. Gradually add cheddar and Stilton cheeses, cooking and stirring until they're melted. Serve in warm bowls, topped with chopped carrot and chives. Makes 4 to 6 side-dish servings.
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