Isle Of Wight Stilton Soup Food

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.

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.

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.