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.
EASY ONION SOUP WITH STILTON
Provided by Food Network
Time 1h
Yield 1 serving
Number Of Ingredients 8
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.
LEEK AND STILTON SOUP WITH PORT
Steps:
- In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
STILTON SOUFFLé
Steps:
- Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
- Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
- In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
- In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams
CELERY AND STILTON SOUP
This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.
Provided by Sarah Lai
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
- Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
- Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
- Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g
APPLE AND STILTON SOUP
Excellent for when English apples are in season and stilton is ripening... i've not tried this, but will!
Provided by Luschka
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Core but do not peel the apples, and cut into walnut-sized pieces.
- Melt the butter in the oil and fry the inion and potatoes in it over a medium heat for 3 - 4 minutes.
- Season generously and add the apple chunks and water.
- Bring to the boil and simmer for 15 minutes until fruit and vegetables are soft.
- Put into a food processor or liquidiser and blend until fine.
- Add half of the Stilton and blend again.
- Re-heat the mixture.
- Serve in bowl with the remaining cheese, crumbled with a fork, sprinkled on top.
ISLE OF WIGHT FARMHOUSE CAKE
Make and share this Isle of Wight Farmhouse Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 2h15m
Yield 1 cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 3246.2, Fat 104.2, SaturatedFat 63, Cholesterol 424.6, Sodium 1443.4, Carbohydrate 563.2, Fiber 22.9, Sugar 329.5, Protein 46.1
ISLE OF WIGHT STILTON SOUP
Purely a cheese soup....no broccoli or cauliflower! With Stilton, who needs more? (Another blue cheese can be substituted, but it won't be the same quality or taste)
Provided by breezermom
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 286.5, Fat 20.5, SaturatedFat 12.8, Cholesterol 56.4, Sodium 891, Carbohydrate 12.4, Fiber 0.8, Sugar 1.9, Protein 13.4
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