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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Friday, October 9, 2009

Stilton, Apple and Parsnip Soup

A hearty winter soup with a delicious medley of flavours.

Stilton, Apple & Parsnip Soup

  • 2 tablespoons butter
  • 1 garlic
  • 1 bunch leeks
  • 1lb parsnips
  • 3-4 large apples
  • 1/2 cup apple wine
  • 3-4 cups chicken or vegetable stock
  • 1 oven roasted garlic
  • 300g Stilton cheese
  • 2 cups light cream or half & half


Melt butter in large pan with lid.
Mince garlic.
Dice leeks (whites and "solid" pale green portion of shoots).
Dicing Leeks

Cook garlic, leeks and butter until leeks are translucent. (Approximately 5 minutes.)
Remove pan from heat and allow to sit, covered, for 5 minutes.
Peel and dice apples and parsnips.
Dicing Apples

Add apples, parsnips, wine and stock to pan.
Bring to a boil.
Reduce heat and simmer until parsnips are tender. (Approximately 20 minutes.)
Cooking the Soup

Add oven roasted garlic.
Crumble cheese into soup and stir until cheese is melted.
Purée soup in a food processor.
Return mixture to pan.
Add cream.
Heat gently until soup is hot.
Serve immediately.

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