We’ve outlined all the ingredients and directions for you to make the perfect Blue Stilton Soup. It should take you about 1 hr 15 min to make this recipe. The Blue Stilton Soup recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Blue Stilton Soup recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue Stilton Soup recipe.
Ingredients for Blue Stilton Soup
- 1/4 cup butter
- 1 onion, finely chopped
- 1 small broccoli head, chopped
- 6 tablespoons flour
- 3 3/4 cups chicken or vegetable stock
- 1 1/2 cups milk
- 3/4 cup Stilton cheese, crumbled
- Salt and pepper
- 4 to 5 tablespoons heavy cream
- Croutons, for garnish
Directions for Blue Stilton Soup
- Melt the butter in a medium size saucepan, add the 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 stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
- Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blue Stilton Soup recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Broccoli Soup
- Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
- Broccoli – Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different, but closely related cultivar group of the same Brassica species.It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying.Rapini, sometimes called “broccoli rabe,” is a distinct species from broccoli, forming similar but smaller heads and is actually a type of turnip (Brassica rapa).
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- European Recipes
- Dairy Recipes
- Winter – Winter is the coldest season of the year in polar and temperate zones. It occurs after autumn and before spring in each year. Winter is caused by the axis of the Earth in that hemisphere being oriented away from the Sun. Different cultures define different dates as the start of winter, and some use a definition based on weather. When it is winter in the Northern Hemisphere, it is summer in the Southern Hemisphere, and vice versa. In many regions, winter is associated with snow and freezing temperatures. The moment of winter solstice is when the Sun’s elevation with respect to the North or South Pole is at its most negative value (that is, the Sun is at its farthest below the horizon as measured from the pole). The day on which this occurs has the shortest day and the longest night, with day length increasing and night length decreasing as the season progresses after the solstice. The earliest sunset and latest sunrise dates outside the polar regions differ from the date of the winter solstice, however, and these depend on latitude, due to the variation in the solar day throughout the year caused by the Earth’s elliptical orbit (see earliest and latest sunrise and sunset).
