Isle Of Wight Stilton Soup Recipes

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ENGLISH CREAMY STILTON SOUP



English Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue veined cheese that ages to ivory pale gold perfection.

Provided by Olha7397

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup margarine or 1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half (half milk and half cream)
1 1/2 cups crumbled Stilton cheese (6 ounces)
snipped fresh parsley

Steps:

  • Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes.
  • 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 with parsley.
  • Serve with crumpets.
  • The New International Cookbook.

Nutrition Facts : Calories 306.8, Fat 24.8, SaturatedFat 12.1, Cholesterol 47.7, Sodium 845.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 11.5

LEEK AND STILTON SOUP WITH PORT



Leek and Stilton Soup with Port image

Categories     Soup/Stew     Cheese     Dairy     Onion     Potato     Quick & Easy     Winter     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 13

1 cup finely chopped white and pale green part of leek, washed well and drained
1 large garlic clove, minced
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 russet baking potatoes (about 1 pound)
3 cups chicken broth
1 cup half-and-half
6 ounces Stilton, crumbled (about 1 1/2 cups)
3 tablespoons Tawny Port, or to taste
minced fresh chives for garnish

Steps:

  • In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.

CREAMY STILTON SOUP



Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon white pepper
2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 oz)
Chopped fresh parsley, if desired

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.

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