BLUE STILTON SOUP
This creamy soup is made with Stilton and Cheddar cheeses. Note: measurements are Imperial. From stiltoncheese.com and posted for ZWT 6, England.
Provided by Mami J
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan, add 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 wine and stock and return to heat. Bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
- Cool slightly and liquidize or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton and English Cheddar, seasonings and heavy cream until melted.
- ** Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.
BROCCOLI AND STILTON CHEESE SOUP
A classic winner, even those who don't really like blue cheese or indeed broccoli are normally won over by this one. Use Danish blue or Gorgonzola or whatever you cheese you have in. Stilton works best though, so try to stick with that. For those who really despise blue cheese, I'm sure white Stilton would work well too. The bay leaf and lemon juice are not essential but I find they heighten the taste slightly
Provided by robd16
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put the stock into a large pan and bring to the boil.
- Separate the stem of broccoli from the tender florets.
- Chop as much of the stem as you can and boil for 2-3 minutes along with the onion before adding the florets.
- Lower the heat to medium and cook for 8 minutes, put a lid on the pan but leave a gap.
- Remove from the heat, remove the bay leaf, add the cheese and blend until smooth using a hand or jug blender.
- Add the salt, pepper and lemon juice, taste and adjust seasoning if necessary and serve with a nice bit of bread.
BROCCOLI AND STILTON SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser ---- There are many broccoli cheese soup recipes on RZ, but I could not find a single one using Stilton cheese & we love it. Per the intro, "A very easy, but rich soup -- Choose something simple to follow it, such as plainly roasted or grilled meat, poultry or fish." *Enjoy* !
Provided by twissis
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
- Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
- Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
- Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
- Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.
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
ROAST PORK, STUFFED WITH STILTON
Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine.
Provided by TOOLBELT DIVA
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230C).
- Line a baking sheet with foil and set aside.
- In a small bowl, using a fork, mash cheese and mix well with onions.
- Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
- Place meat on a large cutting board.
- Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
- Spread out at flat as possible.
- Cover with a piece of plastic-wrap.
- Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
- Sprinkle pepper over pork.
- Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
- Fasten with a few toothpicks.
- Place, toothpick-side down, on baking sheet.
- In a small bowl stir teriyaki (or soy) sauce with oil.
- Brush over pork.
- Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
- Don't worry if a little melted cheese leaks out.
- Remove from oven and let stand 5 minutes.
- Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.
Nutrition Facts : Calories 315, Fat 14.8, SaturatedFat 6.5, Cholesterol 127.5, Sodium 631.2, Carbohydrate 2.9, Fiber 0.5, Sugar 1.3, Protein 40.6
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