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.