Stilton And Cider Soup Food

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.

CELERY SOUP WITH STILTON (DELIA SMITH)

Steps:

• seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
• in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
• uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
• whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
• remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
• taste and season serve with croutons and celery leaves.

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.

CELERY AND STILTON SOUP

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.

STILTON AND POTATO SOUP WITH CHEESE CROUTONS

Steps:

• Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
• stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
• Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
• Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
• Taste and season with salt and pepper, then stir in the creme fraiche.
• At this stage you can purée the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
• Serve the soup with the Parmesan croutons & the chopped chives.
• CROUTONS:.
• Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
• Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
• Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
• Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
• The croutons can be made well in advance and stored in an airtight tin for up to two weeks.

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.

STILTON AND CIDER SOUP

Steps:

• Melt butter in pan.
• Add onion, leek and potato.
• Cook with lid on for 5-10 minutes.
• Stir in flour and gradually pour in the cider.
• Add stock, cover pan and simmer for 30 minutes.
• Add milk and stilton.
• Stir until cheese has melted but do not allow to boil.
• Liquidise soup.
• Add cream.
• Season to taste.

SOUP MAKER BROCCOLI AND STILTON SOUP

Steps:

• Put all the ingredients into the soup maker, except the stilton, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.

CREAM OF CAULIFLOWER AND STILTON SOUP

Steps:

• Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
• Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
• Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
• Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
• Ladle soup into bowls. Garnish with reserved cauliflower and serve.

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

Steps:

• Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
• To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

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.