Best Stilton And Watercress Spread Recipes

Stilton and Watercress Soup image

Provided by BigFatMomma

Categories Cheese

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 ounces watercress
5 ounces Stilton cheese or 5 ounces other blue cheese
2/3 cup light cream

Steps:

Pour the stock and bring almost to a boil.
Remove tough stems and stalks from the watercress, and discard.
Add cress to stock, and simmer for 2-3 minutes or until tender.
Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
Process the soup, in batches if necessary, until smooth.
Return soup to pan, and stir in the cream.
Check seasoning, to see if salt is needed.
Heat the soup, but do not boil.

Nutrition Facts : Calories 263.4, Fat 19.8, SaturatedFat 11.9, Cholesterol 57.5, Sodium 748.3, Carbohydrate 8.3, Fiber 0.3, Sugar 2.7, Protein 13.8

Creamy Stilton Soup image

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.