Creamy Stilton Soup Recipes

CREAM OF CAULIFLOWER AND STILTON SOUP

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.

ENGLISH CREAMY STILTON SOUP

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.

BLUE STILTON SOUP

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

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.

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.

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.

STILTON & CELERY SOUP

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