Creamy spinach & Stilton soup
Stilton gives this deliciously creamy soup a fabulous flavour. It’s delicious served chilled until icy cold on a hot summer’s day.
15g (1/2oz) butter
1 bunch spring onions, trimmed and finely chopped
1 x 250g (9oz) bag fresh spinach, thoroughly washed
600ml (1 pint) vegetable stock
1 x 200g pack low-fat soft cheese
2 tablespoons cornflour
450ml (3/4 pint) milk
75g (3oz) Blue Stilton, crumbled
salt and freshly ground black pepper
4 tablespoons fresh soured cream or natural yoghurt
chopped fresh spring onions and parsley, to garnish
1. Melt the butter in a large saucepan and sauté the spring onions for about 2 – 3 minutes until softened, but not browned.
2. Add the spinach and vegetable stock and heat until almost boiling. Reduce the heat and simmer, covered, for 5 minutes.
3. Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15 – 20 until smooth and velvety. Return to the saucepan.
4. Blend the cornflour with 3 – 4 tablespoons of the milk and add to the soup with the remaining milk and most of the crumbled Stilton. Bring up to the boil, stirring constantly until thickened. Reduce the heat and cook gently for 2 minutes, then season to taste with salt and pepper.
5. If serving hot, ladle the soup into warmed bowls. Serve at once, garnished with the soured cream or yoghurt, the reserved Stilton and chopped fresh spring onions and parsley.
If you’re serving the soup chilled, don’t add the milk until you have thickened the soup with the cornflour. If you stir in the cold milk, the soup will cool much more quickly. Be sure to serve it icy cold, so chill in the fridge for at least a couple of hours.
For a change, substitute two bunches or bags of watercress for the spinach.
British Cheese Board. www.britishcheese.com