Stilton And Watercress Soup Food
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
WATERCRESS AND STILTON SOUP RECIPE
Back before mesclun started to seem as everyday as iceberg lettuce, watercress was in my salad spinner about as often as Grey Poupon was in my vinaigrette. The little green leaves had the peppery kick of then-exotic arugula but were as affordable, accessible and dependable as supermarket mustard.And that made them too easy to give up once every store outside of 7-Eleven started carrying carloads of equally pungent leaves that not only needed no washing, trimming or even dressing, but also brought home a lot more snob appeal for a little more money.This spring, though, watercress is looking tempting again. Partly it's because I've been remembering eating it wild as a kid in Arizona, where it grew like a weed along the Verde River once the weather warmed up in the mountains. But I also started thinking that there had to be more to toss into a salad bowl than a bunch of greens I could get in any restaurant anywhere. What trend-conscious chef, after all, even prints the word "watercress" on a menu anymore?When I went looking, watercress was stowed just where it always was, leaves-down in a bin of water in the herb-and-greens section of my neighborhood stores.The price was still below reasonable (99 cents for a bunch big enough to make a salad for two or more), and the quality was still way above the state of the romaine and red leaf lettuce wilting nearby like mesclun's poor relations.The care and handling also were easier than I remembered: The leaves just had to be pulled off their tough stems and dunked in cold water a few times, then spun dry. Unlike big, floppy lettuce leaves, watercress doesn't retain water, so it's ready to dress fast.Once I started playing around, the salad potential seemed unlimited. Because of its pungency, watercress goes with many good things in the buttery category -- avocado, cheese, smoked salmon, sauteed shiitakes and barely boiled eggs -- and many more in the spicy-sweet-crunchy division: sliced chorizo, roasted peppers, pears and apples, and toasted nuts, from almonds to walnuts.Because the leaves are so aggressive, the dressing doesn't have to be as submissive as usual. A combination of soy sauce and lemon is an even better starting point than true Dijon mustard, and a nut oil, such as hazelnut, walnut or almond, smooths out the flavor even more.The superiority of watercress over mesclun was most clear once I started cooking it. Throw the high-priced greens into a soup pot, and you don't want to watch what happens. But if you add sturdy watercress to stock simmering with leeks and potatoes, you're not just halfway to a French classic (potage a la cressoniere) but far down the road to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite without losing their gorgeous green color.Watercress also can be stir-fried, or pureed with butter or cream and a good companion vegetable such as potatoes or peas to make a side dish. Finely chopped leaves are good in eggs: scrambled or deviled or in a salad for sandwiches. And if you use enough of it, watercress can substitute for sorrel in the classic cream sauce of springtime, for salmon or veal.The flavor is most potent raw, which makes watercress better than wimpy spinach in a dip made with whipped cream cheese, creme fraiche or sour cream. Just mince the leaves from a small bunch and mix them into about a cup and a half of whatever "cream" you choose, then add a little salt and hot sauce if you like. A couple of strips of smoky bacon, fried crisp and crumbled fine, or some finely chopped prosciutto also can be mixed in. You can dunk chips into this or spread it on crackers or toasted rounds of baguette as canapes.Now that I've gotten reacquainted with standard-issue watercress, I've noticed cute little leaves with a distinctive taste seem to be popping up as a garnish on more and more dainty but elaborate appetizers in ambitious restaurants. When I ask, the waiters always say they're cress, different varieties with a similar flavor that are newish entries in the field of microgreens.And that means this symbol of spring may not be able to hang on to its status as the overlooked green. At the top of the food chain, the opposite of super-sizing always seems to reverse a vegetable's fortunes.
Provided by Regina Schrambling
Categories VEGETARIAN, SOUPS, APPETIZERS
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes.
- Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer.
- Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans.
STILTON AND WATERCRESS SOUP
Make and share this Stilton and Watercress Soup recipe from Food.com.
Provided by BigFatMomma
Categories Cheese
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour the stock and bring almost to a boil.
- Remove tough stems and stalks from the watercress, and discard.
- Add cress to stock, and simmer for 2-3 minutes or until tender.
- Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
- Process the soup, in batches if necessary, until smooth.
- Return soup to pan, and stir in the cream.
- Check seasoning, to see if salt is needed.
- Heat the soup, but do not boil.
Nutrition Facts : Calories 263.4, Fat 19.8, SaturatedFat 11.9, Cholesterol 57.5, Sodium 748.3, Carbohydrate 8.3, Fiber 0.3, Sugar 2.7, Protein 13.8
WATERCRESS SOUP
Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.
Provided by coconutty
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
- Make sure the leeks are in small dice that will cook up quickly.
- Place butter, leeks and chicken broth in a saucepan.
- Bring to a boil, lower heat and simmer 4-5 minutes.
- Add zucchini, cook several minutes more, until zucchini is just tender.
- Add salt and pepper, stir.
- Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
- Remove from heat and purée in a blender.
- Correct seasoning.
- Just before serving, stir in optional cream OR optional virgin coconut oil.
- Serve hot, warm or cold.
- NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
- NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
- NOTE 3: See my description for making this soup Weight Watcher friendly.
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