Best Stilton And Cider Soup Recipes

Blue Stilton Soup image

Provided by Mami J

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 onion, finely chopped
2 celery ribs, sliced
6 tablespoons flour
3 1/2-4 tablespoons dry white wine
3 3/4 cups chicken stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
1/2 cup tbsps english cheddar cheese, grated
2 tablespoons english cheddar cheese, grated
salt & freshly ground black pepper
4 -5 tablespoons heavy cream
crouton (to garnish)

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.

Stilton and Potato Soup With Cheese Croutons image

Provided by French Tart

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

5 ounces Stilton cheese, crumbled
1 ounce butter
1 onion, peeled & finely chopped
1 leek, cleaned and finely chopped
2 large potatoes, peeled & cut into small dice
1 tablespoon cornflour
6 fluid ounces dry cider
1 pint chicken stock or 1 pint vegetable stock
8 fluid ounces milk
2 tablespoons creme fraiche
salt & freshly ground black pepper
2 tablespoons chives, chopped finely
4 tablespoons freshly grated parmesan cheese
8 ounces stale bread, cut into small cubes
4 tablespoons olive oil

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.

Nutrition Facts : Calories 749.9, Fat 39.5, SaturatedFat 17, Cholesterol 68.7, Sodium 1133.9, Carbohydrate 76.5, Fiber 6.5, Sugar 8.1, Protein 23.6

Elegant Pork Medallions in Stilton Cider Sauce image

Provided by ms.susan

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pork tenderloin, cut into inch thick rounds
2 tablespoons flour
2 tablespoons butter
1 small onion, finely diced
3 1/2 ounces Stilton cheese, crumbled
1/4 cup table cream
1/4 cup cider
12 fresh rosemary leaves, chopped
1 cup chicken stock
salt and pepper, to taste

Steps:

Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
Toss the pork in the sauce and serve, garnished with a sprig of rosemary.