Having trouble locating Stilton here - I did find some a couple of weeks ago, but can't seem to repeat that now.

So I ending up going for Roquefort and brocolli; it turned out pretty well, next time I am thinking of pimping it with garam masala. I daren't use too much cheese as OH "doesn't do" blue cheese.

My friend gave me a couple of leeks from his garden the other day so I'll have to act on that soon.

Very successful. Used: 1 leek, two carrots, garlic cloves, minestrone mix (not beans, actually) paprika, stock, s&p. After the one hour I scooped the veggies, blended, and returned to the liquid. Initially slightly bland, but some chilli pepped it up. It tasted 'less processed' than store soup so will definitely have another go.

I found Stilton this morning, so up for another attempt this weekend. Will stick with broccoli, but add a leek as well.

I made stilton and leek once, probably my best ever soup, and I'm no expert. Can't recall the recipe. Tried it again a year later, but it didn't come out nearly as well.

I'm look for a heart of celery soup. Had it at a 5 star restaurant and it was sublime.

https://www.washingtonpost.com/recip...=.5f559db53a46

if i knew how to make oxtail soup i would but i dont so slow cooker oxtail stew it is with just a smidgen of curry powder to pep it up a notch.

Dumb question, but is slow cooker vegetable soup as good as boiling/simmering for an hour on the stove?

My MIL has done beef shank/shin as stove top and I've done it in the slow cooker. Hers was better but probably as she added more things than I did.

I favour the slow cooker for the cheap beef joints (but I don't get them any more) and the turkey leg, but that's because I think the meat comes off more easily than stove top.

I may be completely wrong. Caretaker probably knows.

There goes the Thanksgiving Turkey.

Thanks, luv. Now on to finding a heart of celery ;-)

Yesterday I made Stilton and leek which definitely surpassed the broccoli and roquefort of last week.

1 medium leek, 1 large carrot, 1 medium potato, 1 large onion, 50/50 chicken stock and veggie stock - about 1 litre, 150g Stilton and a spleutch of cream. Seasoning added at various stages, chilli powder, allspice, cayenne pepper, 1/2 tsp salt. Served with homemade garlic and herb croutons.

To be repeated.

Roquefort in soup, sacre bleu !

Good to hear on the stilton and leek. I must give it another go.

Stilton is now making its Christmas appearance at Costco.
bought 3 lbs yesterday.
Toast bread, stilton on top and lightly grilled.
Serve with tomato soup. Yum.