Soup recipes

janeawej

I made stilton and celeriac once that was lovely, but i think it would go well with most squashes and root veg to he honest.

nuttyrockeress

MrsE wrote: »

http://www.goodtoknow.co.uk/recipes/501396/stilton-and-spicy-butternut-squash-soup

I get this mag monthly, its great.

You could omit the chilli

Thank you so much for this link, sounds amazing! DH and I have both been poorly over Christmas with the flu and chest infections and this is the first bit of food that excites me! I will be making this tomorrow

GoToGal

Oh, that reminds me - Stilton & Walnut soup from last night's Come Dine With Me

http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-10/stilton-and-walnut-soup-recipe

nopot2pin

When I use stilton in a soup, I normally use broccoli.
The parnsip and the butternut squash ones look lovely, as does the Delia recipe.... I think I will need to add them all to my list of things to try :T

newleaf

newleaf wrote: »

Ooo, all excited now. Found a 3oz piece of stilton in a cheese variety pack at the back of the fridge, and my squash is in the oven

And I can now report that it was luvverly, although we can't really taste the cheese, but I didn't have quite the required amount, so that extra ounce must make all the difference.
We've also been poorly all Xmas & new year with flu, so it was the spiciness of this recipe that appealed, and yes it really did hit the spot

Stephen_Leak

A bit late, but for future reference ...

CELERY & STILTON SOUP

Serves 2

INGREDIENTS

350g of celery
½ an onion
1 vegetable stock cube
500ml of water
50g of Stilton cheese
Ground pepper to taste

METHOD

Cut the leaves and bottom off of the celery and chop it into 2cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Add the celery and onion and fry for about 5 minutes until the onion is soft. Stir frequently to stop it sticking.

Add the stock cube and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook for another 25 minutes until the celery is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Crumble in the cheese. Stir thoroughly.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use other strong blue-veined cheese, like Danish Blue, Gorgonzola or Roquefort.

TIPS

Try to balance the flavours of both the celery and the cheese. Neither should dominate. Add half the cheese at first, then taste the soup and gradually add as much as is necessary to achieve this.

Bettie

Stilton and grape

MrsE_2

newleaf wrote: »

And I can now report that it was luvverly, although we can't really taste the cheese, but I didn't have quite the required amount, so that extra ounce must make all the difference.
We've also been poorly all Xmas & new year with flu, so it was the spiciness of this recipe that appealed, and yes it really did hit the spot

I made mine today:T

Its lovely:j:j:j:j

The flavours are fantastic together.
I was generous with the cheese;)

Penelope_Penguin

We have the remians of Stilton, that I'll be using in broccoli soup at the weekend

As this has fallen from the front page of OS, I'll add it to the existing thread to keep recipe ideas together.

jasmine36

Anyone tried the Covent Garden jamaican jerk sweet potato soup and can you advise me of the quantities of the ingredients please, most delicious soup I have ever tasted!