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Ingredients

• ✓ stilton cheese
• olive oil
• onion
• broccoli
• potato
• chicken broth

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ stilton cheese
• butter
• onion
• celery
• water
• watercress
• black pepper
• salt

Instructions

1. 1 Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
2. 2 Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
3. 3 Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
4. 4 Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

By Sarah Lai

Ingredients

• ✓ stilton cheese
• butter
• mushroom
• white wine
• crabmeat
• green onion
• red grape

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
3. 3 Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
4. 4 Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

By Michelle Long

Ingredients

• ✓ stilton cheese
• cauliflower
• vegetable oil
• celery
• leek
• onion
• garlic
• chicken broth
• baking potato
• sherry
• white pepper
• black pepper
• salt
• milk
• heavy cream
• parsley

Instructions

1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone