Apple And Stilton Soup Food

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.

APPLE AND ONION SOUP WITH CRUMBLED STILTON

Steps:

• Add the butter and onions to a saucepan and allow the onions to cook gently on a medium heat for about 15 minutes, or until they are soft and lightly browned.
• Add the apple, cider and cider vinegar. Boil until the cider has reduced by about half. Add the thyme, bay leaf, chicken stock, potato and a little salt. Bring to a simmer, and then cook out for about 15 minutes over a low heat.
• Remove the bay leaf, and purée the soup in a blender or food processor until smooth.
• Check the seasoning, adding salt and pepper as necessary.
• To serve, ladle the hot soup into warm bowls. Crumble over a tablespoon of the stilton to each bowl.

PAN-ROASTED STILTON CHICKEN WITH APPLES

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.

APPLE, ENDIVE, AND STILTON SALAD

Steps:

• Make vinaigrette:
• In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
• In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
• Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
• In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.