Chicken and stilton soup
This latest recipe is created by our guest blogger Caroline Winstanley, whose cookery career has taken her from freelance caterer, writing a weekly 'Tasting' piece in the Times newspaper to more recently running hugely successful cookery demonstrations in her kitchen in Wiltshire. Her recipes are for the home cook who wants good food, simply prepared but with no compromise on flavour.
110g smoked bacon
2 onions, finely chopped
3 cloves of garlic, finely chopped
1 large leek, washed & sliced
4 large carrots, peeled and slice
250-350g cavolo nero, savoy cabbage or curly kale, washed and shredded
1.8 litres chicken/vegetable stock
400g tin flageolet beans, drained and rinsed
Leftover roast chicken, about 30g or whatever you can salvage from the carcass
2 large handfuls of chopped parsley
Extra virgin olive oil
Salt and pepper
- Dice the bacon into small pieces. Heat a little oil in a large pan and saute the bacon until golden. Add the onions and cook until transparent. Add the garlic and cook for a couple of minutes before adding all the vegetables except the kale/cabbage. Pour over the stock and simmer until all the vegetables are tender.
- Add the kale and simmer for five minutes.
- Add the beans and chicken to the soup and check the seasoning. Roughly chop the stilton cheese and add two thirds to the soup. Heat through and serve in big bowls with a good sprinkling of parsel, the rest of the stilton scattered on top and a drizzle of oilve oil.
- Serve with warm crusty bread.