Looking to give your everyday soups and salads some extra zing? Do it with cheese. Something as simple as a pinch of freshly grated Parmesan can turn a bowl of Minestrone into a masterpiece. So go ahead and try it: add crumbled Roquefort to a salad of watercress or top sliced tomatoes with fresh milky Mozzarella.
With cheese, it’s easy to turn the ordinary into something extraordinary. And it only takes a few basic ingredients to create a dish that’s super flavoursome and special.
Just take a look at these featured soup and salad recipes. They’re made with favourites like Stilton, Brie, Cheddar and Goat’s Cheese, plus a few extra ingredients you’re likely to already have on hand. Whether you crave something rich and creamy or fresh and tangy, these soup and salad dishes are sure to hit the spot. Best of all, they make a quick, delicious lunch for one, or an elegant starter in a more formal dinner. Enjoy!
Creamy Stilton Soup
Serves 1
- 1 tbsp olive oil
- 1 small shallot, finely diced
- white wine (recommended: Semillon or Sauvignon Blanc)
- 150ml / ¼ pint milk
- 3 tbsp double cream
- 85g / 3oz Stilton cheese, crumbled
- Italian (flatleaf) parsley, chopped
Heat the oil in a medium saucepan. Add the shallots and sauté until softened, about 2 minutes.
Toss a splash of white wine in the pan and heat until slightly reduced, about 2 minutes.
Add the milk and cream. Cook for 2 to 3 minutes, stirring frequently.
Stir in the crumbled Stilton and remove pan from heat.
Serve soup in a bowl with chopped parsley sprinkled on top.
Spinach and Onion Soup with Melted Brie
Serves 1
- 2 tbsp olive oil
- ½ white onion, chopped
- 110g / 4oz spinach, washed, dried, and coarsely chopped
- 150ml / 5oz double cream
- 50ml / 1¾oz hot water
- 1 garlic clove, finely chopped
- ½ stock cube (vegetable or chicken)
- 50g / 1¾oz Brie cheese
Heat oil in a medium saucepan and add the onion. Sauté for 5 minutes, until softened.
Add the spinach, garlic, and stock cube. Gently stir in the double cream and hot water.
When the mixture reaches a boil, immediately remove the pan from heat.
Add the brie and let it melt into the hot soup for 5 minutes.
Pour the mixture into a blender (or use a hand-held blender) to whip the soup into a smooth, creamy consistency.
Apple and Cheddar Salad
Serves 2
- 1 sweet, crunchy apple (try Gala or Granny Smith)
- 1 tbsp freshly squeezed lemon juice
- 1 celery stick, chopped
- 25g / 1oz raisins
- 25g/ 1oz chopped walnuts
- 50g / 2oz Cheddar cheese, cubed (or substitute cheese of your choice)
- 2 tbsp natural or plain yogurt
- 1 tsp fresh lemon juice
Wash and dry the apple. Core and quarter it, then slice into small triangles or cubes.
Immediately place the chopped apple in a bowl and drizzle with 1 tbsp. of lemon juice. Mix to prevent the apples from turning brown.
Toss the apples with the raisins, nuts, and Cheddar cheese cubes.
Mix the yogurt with 1 tsp. lemon juice to make the dressing.
Toss the yogurt dressing with the apple mixture and serve.
Mixed Greens with Berries and Goat Cheese Dressing
Serves 4
- 1 tub soft or crumbled Goat’s Cheese
- 3 tbsp olive oil
- 3 tbsp cider vinegar
- juice of ½ lemon
- 1 tbsp mustard (preferably wholegrain)
- 1 tsp honey
- salt and freshly ground black pepper, to taste
- 1 bag mixed salad greens (preferably a herb mix)
- 200g / 7oz fresh raspberries and/or blueberries
- Parmigiano Reggiano (Parmesan) cheese
Place the goat cheese in a small bowl. Add the olive oil, vinegar, lemon juice, mustard, and honey. Whisk together until emulsified, and season with salt and freshly ground pepper, to taste.
Pour the salad dressing over the salad greens and toss to coat.
Place the dressed salad on individual serving plates. Top each with fresh berries and follow with a few shavings of Parmesan cheese. Check out some more cheese snack ideas here.
