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Post by Chuckles on Jan 14, 2008 15:45:53 GMT
I'd like to make some soup with a big chunk of very strong Stilton I have, although I love it it's too strong to eat  Wee, I see you had Cauliflower and Stilton Soup for Christmas day  Isabella, noticed you make soups too I can't stand throwing food away so please can I have a Chuckles proof recipe. Maybe I can impress the OH  |
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Post by Amo on Jan 14, 2008 16:39:17 GMT
Hello Chuckles. I make soup all the time. (Great for the diets  ) I usually just chop any veg available usually including an onion, four is about max, any more and it can get 'muddy', simmer in a pan of water with appropriate stock cube for help, a bit of seasoning though be careful with salt as there is tonnes in a stock cube, and a pinch of some herbs. After about 20 mins, take off heat, allow to cool a little and zuz with zuzzy thing, hand blender. Usual sorts are: - Onion, carrot, parsnip, and bit of sweetcorn from freezer. Nice if you can add a bit of cold chicken too. Broccoli, onion and potato. Try stirring in your Stilton into this one perhaps? If mainly carrots try coriander or caraway as the herb. BASICALLY.... anything goes, veg are cheap and nutritious so play away. Have a look at the flavours they sell in the shop and have a go yourself. |
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Post by Plocket on Jan 14, 2008 17:13:52 GMT
Hia Chuckles! Cauliflower (or Broccoli) and stilton soup is really easy: 1 small onion, finely chopped knob of butter or marg 1 head of cauliflower (or broccoli) 1 litre chicken stock 300g stilton 300g double cream Sweat the onion in butter until soft. Add the cauliflower (or broccoli) florets and the chicken stock. Cook until cauliflower is soft. Add the stilton and the cream and bring nearly to the boil Season then blitz in a food processor. Strain the soup and serve. Another nice one is to add stilton to Leek & Potato soup: 2.8 litres vegetable stock, (home-made, shop-bought or made with a stock cube) 4 leeks, sliced 4 Potatoes, peeled and chopped 75g Stilton cheese salt and fresh ground black pepper 150ml single cream 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. This is from Delia: www.deliaonline.com/recipes/stilton-soup-with-parmesan-croutons,721,RC.html |
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Post by Chuckles on Jan 15, 2008 17:16:04 GMT
Ooooh thanks you guys  they all sound good and best of all they sound Chuckles proof  Got most of the stuff needed too, just need stock. I'll let you know how it goes, OH will no doubt have a chef word or two to say  Loved the mention diet (obviously without the Stilton) and zuz with zuzzy thing Amo |
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Post by Weeterrier on Jan 15, 2008 20:49:56 GMT
My Cauliflower and Stilton soup is not exactly the same as Plocket's, but is so similar as would make no difference. Absolutely delicious. |
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Post by Tig on Jan 15, 2008 23:49:54 GMT
I've saved this recipe because it looked 'fool-proof' You should be able to substitute the Stilton for the Cheddar Chuckles! Broccoli and Cheddar Soup (Serves 6) Ingredients 2 medium potatoes 2 medium onions 2 tblspns of mild olive oil 500g broccoli 900 ml of vegetable stock (can be made with stock cube) 100g grated Cheddar Cheese (substitute Stilton ) 150ml full fat milk To make Wash and chop potatoes. Chop the onions and fry with the potatoes in the oil for 10 minutes. Cut the broccoli into chunks (including the stalks) and add to the pan with the vegetable stock. Bring to the boil, cover, and simmer gently for 20 minutes. Transfer to a liquidiser (or blender) and process until smooth. Add the grated cheese (or crumbled Stilton), salt and pepper to your taste, and the milk. Reheat gently before serving with toasted croutons or fresh french bread ;D x Tig |
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Post by Chuckles on Jan 16, 2008 19:46:13 GMT
Thanks Tig I'm rockin and rollin now, loads of yummy recipes to try and OH bought a bottle of concentrated Chicken stock home. Knorr make it so it should be ok. Makes up to 4ltrs and if kept in the fridge it will be ok till Aug 2008 Well I reckon thats what it said, hadn't got specs to hand |
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Post by Amo on Jan 16, 2008 21:13:04 GMT
See, it's easy!!! Chunk, fry, boil and zuz ;D When I've been out for a morning I sometimes throw something a pan, boil kettle for water whilst frying, top up the pan with the water and by the time I've changed put things away and come downstairs again lunch is ready. Me and Nigella you know |
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Post by isabella on Jan 17, 2008 20:05:01 GMT
I've just noticed this thread Chuckles I do roughly the same as the others - the only time I fry the onion is when I am making a spicy soup - using a little bit of curry powder for instance in spicy parsnip soup. Otherwise I just bung everything in the pan, cook and then use the zuzzer - I am glad someone else calls it that ;D |
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Post by Chuckles on Jan 18, 2008 13:36:21 GMT
;D I've just made some Cauli, Broc and stilton soup for T. Only problem is there may not be any left by the time OH gets home  I keep having to sample it It's delish, thanks you guys |
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Post by Amo on Jan 18, 2008 17:04:18 GMT
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Post by Chuckles on Jan 20, 2008 12:46:46 GMT
Big thanks angain for the soup recipes, went down a treat on friday OH was well impressed I'm just having some for my lunch and there will be just about enough left for tomorrow too, just for me mind not OH |
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Post by Plocket on Jan 23, 2008 11:34:22 GMT
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Post by Chuckles on Jan 23, 2008 12:18:21 GMT
I'm definately going to make some more soup Infact I have some Dolcelatte in the fridge, OH bought it for us to try, I''m not fussed about it and prefer Stilton myself. What do all you soupies think about using the Dolcelatte in the soup ? ? |
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Post by Plocket on Jan 23, 2008 16:00:41 GMT
Just give it a go - you know you want to!!! It will probably make a creamier finish |
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Post by Chuckles on Jan 28, 2008 9:53:52 GMT
Pans on with Cauli in and a couple of bits of Broc left over from the weekend. Have some Dolcelatte and a bit of Black Stick to add to it this week Kitchen stinks of cauli cooking and cheese Poooooooee Hope no one calls ;D |
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Post by Amo on Jan 28, 2008 18:31:51 GMT
Are you becoming a quickie soup convert Chuckles? ;D ;D |
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Post by Ladygardener on Jan 28, 2008 20:13:36 GMT
what on earth is black stick chuckles?
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Post by Chuckles on Jan 28, 2008 22:09:50 GMT
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Post by Amo on Jan 29, 2008 13:26:06 GMT
We've just had carrot and cauliflower with mixed herbs for lunch. ;D
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Post by Amo on Feb 7, 2008 11:29:04 GMT
Today I have been mostly having leek, celery, potato and a large chunk of chorizo and it was darn good if I may say so!  |
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Post by Deleted on Feb 9, 2008 0:20:46 GMT
I love Leek and potato soup Recipe please but there are lots to choose on here but i dont like Stilton Sorry.
Karen X
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Post by Deleted on Apr 18, 2008 18:09:35 GMT
have a yummy soup recipe, you need 6 to 8 good sized firm potatoes, diced 1 large can berlotti or white baked beanz veg stock cube and boiling water parsley/garlic seasoning & pepper (mixed corns) whilst all that is bubbling,(cook potatoes 1st), fry 6 to 8 eight rashers of bacon, cut into wee strips, cook till crunchy, set aside. clean & cut into fine strips 2 to 4 good handfuls of baby spinach. when the potatoes & beanz are cooked stir in spinach, bacon and a small carton of single cream (20cl). don't bother with salt to season, cause of the bacon, but celery salt's yummy |
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they all sound good and best of all they sound Chuckles proof 
Got most of the stuff needed too, just need stock. 
I keep having to sample it 
