Best 11 Italian Leek And Stilton Soup Recipes

POTATO, LEEK AND STILTON SOUP

Steps:

• Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
• Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
• Stir the cream and stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.
• Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.

CREAMY STILTON SOUP

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.

ITALIAN LEEK SOUP

Steps:

• Mix soup mix with 6 cups water in slow cooker. Add kielbasa and beans. Cover and cook on low 2-9 hrs.
• Remove kielbasa with tongs to cut in slices. Stir kielbasa and spinach into slow cooker. Cover and cook 10 minutes.
• Serve with grated parmesan cheese.

LEEK AND STILTON SOUP WITH PORT

Steps:

• In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.

BLUE STILTON SOUP

Steps:

• 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.

ITALIAN LEEK AND STILTON SOUP

Steps:

• Saute the whites of 3 large leaks in a bit of butter,and black pepper. When soft, deglaze with a carton of 5chicken stock. Add diced potatoes and let it simmer. In a side pan cook some Panchetta bacon and chopped oyster mushrooms together. After the potatoes are soft add 100 grams of stilton blue cheese and give the whole thing a quick go with the hand mixer so it is mostly blended but still a bit chunky. Add 1/2 liter of heavy cream, panchetta and the mushrooms. Let it simmer for an hour or so. May be reheated easily. Do not add any salt. The oyster mushrooms, bacon, cheese and stock are all salty by them selves. For a deeper flavour and colour add a can of dark beer near the end of the process.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

CREAM OF LEEK SOUP WITH STILTON

Steps:

• Melt butter in 2-quart saucepan.
• Add shallots and leeks, cover and cook over medium heat until translucent.
• Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
• Place in blender or food processor and puree; return to 2 quart pan.
• In 1 quart saucepan, bring cream to a gentle boil over medium heat.
• Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
• Add to leak-potato mixture and bring to a boil.
• Add nutmeg, then salt, pepper, and lemon juice to taste.
• Pour into individual bowls and top with crumbled Stilton cheese.

LEEK, POTATO AND STILTON SOUP

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.

LEEK, PEA AND STILTON SOUP WITH PARSNIP CRISPS

Steps:

• Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.
• Transfer mixture to a food processor and blend until reasonably smooth.
• Can be kept in the fridge for up to a week.
• For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.

STILTON AND CIDER SOUP

Steps:

• Melt butter in pan.
• Add onion, leek and potato.
• Cook with lid on for 5-10 minutes.
• Stir in flour and gradually pour in the cider.
• Add stock, cover pan and simmer for 30 minutes.
• Add milk and stilton.
• Stir until cheese has melted but do not allow to boil.
• Liquidise soup.
• Add cream.
• Season to taste.