Stilton soup
35 min
This creamy soup has a generous portion of Stilton cheese. No need to puree it if you mince the onions finely. The bay leaf is optional but I think it adds a nice flavour.
17 people made this
Ingredients
Serves: 6
- 2 tablespoons butter
- 225g onions, very finely chopped
- 175g Stilton cheese, crumbled
- 60g flour
- 2 litres chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 120ml single cream
Method
Prep:5min ›
Cook:30min ›
Ready in:35min
- Melt butter in a saucepan over medium heat. Gently cook onions, without colouring, until tender, about 5 minutes. Stir in crumbled Stilton, stirring constantly until melted, 3 to 4 minutes.
- Add flour to cheese mixture and stir until combined, about 2 to 3 minutes. Gradually whisk in stock; add bay leaf, salt and pepper. Bring to the boil; reduce heat and simmer for 20 minutes. Stir in cream just before serving.
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