Sprout And Stilton Soup
By Mike on Sunday, December 29, 2013, 12:22 - Permalink
December 2013 - here's a recipe that's perfect for the interval between Christmas and New Year - a delicious warming soup made from Stilton Cheese and Brussels Sprouts
This is very quick to make - 15 minutes from start to service - and I recommend making and serving immediately to preserve the fresh green colour.
Serves 4 people as a starter (or 2 people as a light meal)
- 100g Brussels sprouts
- 75g Stilton (or other blue cheese)
- 1 Onion
- 1 Potato
- 1 Stick celery
- 500ml Chicken stock (or a low-salt stock cube dissolved in 500ml water)
- 1 Tablespoon olive oil
(Scroll down further if you just want to read the method in written form)
Choose a saucepan big enough to contain all of the ingredients - add the oil into the pan.
Peel and finely chop the onion. Finely chop the celery. Add these both to the pan.
Place the pan on a gentle heat and leave to cook - if at any point, it starts to sizzle and sound like it could be frying fast, check and turn down the heat accordingly - the onions and celery just need to be softened, not browned.
Prepare the sprouts by trimming the bases and removing any damaged or dirty outer leaves.
When the onion and celery are softened and have turned a bit translucent, peel and finely dice the potato, then add the potato, the sprouts and the stock to the pan.
Turn up the heat (do not add the cheese yet). When the pan comes to a boil, turn down the heat so that the contents are just very gently simmering (bubbling just a little - not boiling furiously). Leave to simmer for 5 minutes - no longer, or the sprouts will overcook and lose their bright fresh green colour.
Turn off the heat and remove one sprout from the pan - drop this into a glass of cold water for later use as garnish.
Blend the contents of the pan as finely and smoothly as possible - use a handheld blender or a food processor or liquidiser - but be careful not to splash yourself with boiling soup!.
Return the pan to a gentle heat. Crumble the cheese into the pan and stir with a whisk or fork until the cheese has completely melted and dissolved in.
Serve immediately - very thinly slice the one sprout that was set aside and float a couple of slices, along with a little more crumbled Stilton on top of each bowl.
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