Best Stilton And Potato Soup With Cheese Croutons Recipes

LEEK, POTATO AND STILTON SOUP

Leek, Potato and Stilton Soup image

Make and share this Leek, Potato and Stilton Soup recipe from Food.com.

Provided by English_Rose

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 7/8 liters vegetable stock
4 leeks, sliced
4 potatoes, peeled and chopped
75 g Stilton cheese
salt & freshly ground black pepper
150 ml single cream
chopped parsley, to garnish
crusty bread, to serve

Steps:

In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.

Nutrition Facts : Calories 236.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 204.4, Carbohydrate 34.4, Fiber 4.2, Sugar 3.5, Protein 7.1

CELERY SOUP WITH STILTON (DELIA SMITH)

Celery Soup With Stilton (Delia Smith) image

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent

Provided by cakeinmyface

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
taste and season serve with croutons and celery leaves.

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