Stilton Soup

Thank you, Diane, for sharing this fantastic recipe with us. I will make it in your honor this Winter!

  • 2 oz butter
  • 1 onion, finely chopped
  • 2 celery sticks, cleaned and slices
  • 1.5 oz flour
  • 3 Tbl dry, white wine
  • 3 cups chicken stock
  • 1 cup whole milk
  • 4 oz Stilton Cheese, crumbled
  • 2 oz English Cheddar Cheese, crumbled
  • Salt and Fresh Pepper to taste
  • 4 Tbl heavy cream.

Melt butter in a large saucepan. Add the vegetables and soften, but do not brown. Stir in the flour and cook over low heat for at least 1 minute. Remove from heat and stir in wine and stock. Return to moderate heat and bring to a boil. Reduce heat and simmer 30 minutes. 

Push through sieve or puree in a blender. Return to heat and add the milk and both cheeses, stirring constantly. Season to taste. Puree again if a smoother soup is desired.

Reheat without boiling. Add cream when ready to serve. Homemade croutons or crostini are highly recommended to serve.

Serves 4.