I love blue cheese soups. I haven't seen much Cashel Blue here so when I try it I'll have to substitute - er, unsubstitute Stilton, which I happen to have in the fridge right now.
March 18, 2004 2:28 PM
I forgot to mention that you can't put too much cheese in a Broccoli and Stilton soup. (Wait, you can't put too MUCH or you CAN'T put too much...) There is no such thing as too much cheese. Or if there is, I haven't found it. St. Patrick's day was the first time I made it that my Critic didn't say "it was nice, but it could have used a little more cheese..."!
Meg in Paris |
March 19, 2004 5:18 AM
That is delicious, to be sure. And you are right, you cannot use too much cheese. I think, for the Irish historically, it was an expensive delicacy and they tried to make up for it by developing recipes that were rich and smooth in other ways.
March 19, 2004 5:25 AM
Yes, I think you are right about Irish cuisine historically - it's fairly simple and stodgy. However, these days it's much more sophisticated and there seems to be a big emphasis on local produce. I wanted to make salmon for a real Irish dinner, but unfortunately there are no fishmongers near my work and I needed to do the shopping at lunch time. So I settled for green soup!
Meg in Paris |
March 19, 2004 5:56 AM
Hey! don't forget you'll need to invite an Irishman if you're having a "real" Irish dinner! (and that's a compliment from one who loves your cooking!)
April 13, 2004 7:06 AM
I've learned that if the broc.s are really fresh that using plain water not stock gives a lighter and crisper taste. Also I find that you can use to much cheese. Stilton is very strong and I feel it should balance the broc. not over whelm it.
Steven Smith |
January 3, 2005 2:10 PM
i made this soup and everyone was saying theres too much cheese haha. i ate it and was a bit too strong but nice. how could you reduce the taste of the cheese afterwards if a bit too strong
June 20, 2009 2:51 PM
Debbie, there are several ways you could tone down the cheese flavor, though I wouldn't recommend doing all of them at once:
- use a milder cheese. A Stilton with lots of blue in it is stronger than one that is mostly white, usually
- reduce the amount of Stilton and replace some of it with a mild cheddar
- simply use less!
Actually, what I would recommend is starting with about half of the cheese called for in the recipe and then taste it. Then keep adding cheese until you feel it's just right! This is also a good strategy when you are making a spicy dish but don't want it TOO spicy. Just taste as you go - it's the most accurate way to tell how it's coming out!
Hope that helps!
Meg in Sussex |
June 21, 2009 10:53 AM
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