Stilton soup

Stilton soup


9 people made this

About this recipe: 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.

jean.isacke Dorset, England, UK

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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