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.


    Dorset, England, UK
    66 people made this

    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

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. 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.
    2. 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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