Apple And Stilton Soup Recipes

MUSHROOM SOUP

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
• START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
• Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
• De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
• Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
• Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
• Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
• Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
• Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
• Top the toasts with pinches of apple and parsley and serve on the side.

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.

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

BLUE STILTON SOUP

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.

APPLE AND STILTON SOUP

Steps:

• Core but do not peel the apples, and cut into walnut-sized pieces.
• Melt the butter in the oil and fry the inion and potatoes in it over a medium heat for 3 - 4 minutes.
• Season generously and add the apple chunks and water.
• Bring to the boil and simmer for 15 minutes until fruit and vegetables are soft.
• Put into a food processor or liquidiser and blend until fine.
• Add half of the Stilton and blend again.
• Re-heat the mixture.
• Serve in bowl with the remaining cheese, crumbled with a fork, sprinkled on top.

STILTON & CELERY SOUP

Steps:

• Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
• Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
• Gradually add the stilton and stir in until melted. Season to taste.
• Serves 4 as a main course, 6 - 8 as a starter

APPLE, CIDER AND STILTON SOUP WITH APPLE CRISPS

Steps:

• First make the apple crisps. Peel one apple and thinly slice using a mandolin if you have one if not you could try the largest side of a grater or carefully with a knife. Heat the oven to 140c. Lay the slices on a tray lined with baking paper and bake for about 40 minutes turning half way through. Leave to cool they should be crisp once cooled.
• For the soup, in a large pan add the oil and butter over a medium heat gently fry the onion, potato, apple, thyme and bay leaf until the onion is soft.
• Now add the cider, turn the heat up and bring to a boil, once boiling reduce the heat and simmer. Now add the stock, cook until the potato and apple have softened.
• Remove the bay leaf and blend the soup in a blender or with a hand blender until smooth. Add the Stilton and stir until fully incorporated, add the cream and season to taste. If the soup is too thick add more stock to get desired consistency.
• Serve with an apple crisp and dried shallots-optional.