Isle Of Wight Stilton Soup Recipes

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.

CREAMY STILTON SOUP

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.

EASY ONION SOUP WITH STILTON

Steps:

• In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper.
• Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes.
• If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well.
• Serve with croutons.

OUT OF THIS WORLD FRENCH ONION SOUP

Steps:

• FOR THE SOUP: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Spray the inside of heavy bottomed large (at least 7 quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from over and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and side of pot after 1 hour.
• Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15 to 20 minutes, reduce heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more time, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
• Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
• TO SERVE: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 toasted bagette slices (do not overlap) and sprinkle evenly with gruyere. Broil until cheese is melted an bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

ISLE OF MAN MATURE CHEDDAR FLAPJACKS

Steps:

• Put butter, cheddar and honey into a saucepan over low heat; stir until melted.
• Add oats and blend thoroughly.
• Press mixture into well-greased 18cm square tin.
• Bake in 180C/350F oven or gas mark 4 for 25 minutes or until golden brown.
• Cut into fingers while still warm.
• Allow to cool before removing from baking tin. Store in airtight container.
• Enjoy!

STILTON AND WATERCRESS SOUP

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.

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.

ISLE OF WIGHT FARMHOUSE CAKE

Steps:

• Set oven to 350*F or Mark 4.
• Well greate a 2 lb loaf tin.
• In a bowl, rub the fat into the flour until it resembles fine breadcrumbs.
• Add all the dry ingredients and fruits except the soda and mix well.
• slightly warm the milk in a pan and add the soda. Make a well in the centre of the mixture, add the milk and the well beaten egg and stir thoroughly together.
• Put the mixture into the loaf tin and arrange a few slices of peel along the top.
• Bake for 2 to 2 1/2 hours until nicely brown and a skewer pushed into the center comes our clean.
• Leave to stand for a few minutes and then turn out onto a rack to cool.

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.

ISLE OF WIGHT STILTON SOUP

Steps:

• Saute the onion, carrot, celery, and bay leaf in butter in a Dutch oven until the vegetables are tender. Add the flour, stirring well.
• Cook 1 minute, stirring constantly. Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• Add the cheese, mustard, and pepper. Stir well to combine. Reduce heat to low; cook, stirring constantly until the cheese melts.
• Ladle soup into individual soup bowls. Sprinkle with croutons.