Stilton Soup recipe
ingredients
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, skinned and finely chopped
2 celery sticks, cleaned and sliced
3/8 cup (40 g) plain flour, sieved
3 tbsp (60 ml) dry white wine
900 ml (1 1/2 pints) chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) Blue Stilton cheese, crumbled
2 oz (50 g), Cheddar cheese, grated
salt and freshly ground pepper
4 tbsp (60 ml) fresh double cream (heavy cream). croutons to garnish
method
1. Melt the butter in a saucepan, add the vegetables, and fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from the heat, stir in the wine and stock, return to the heat, bring to the boil, and simmer for 30 minutes.
2. Add the milk and cheeses, stirring constantly; season. Stir in the fresh cream.
3. Rub through a sieve or puree in a blender and reheat without boiling. Serve garnished with croutons.
serving amount
serves 4-6
Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!