Ingredients for Blue Stilton Soup
- 2 tablespoons butter
- Onion
- Celery Ribs
- 2 tablespoons all-purpose flour
- Dry White Wine
- Chicken Stock
- 1 cup heavy cream
- Stilton Cheese
- Cheddar Cheese
- Salt & Freshly Ground Black Pepper
- Optional: Extra heavy cream for garnish
- Crouton
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How to Make Blue Stilton Soup
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 chopped onion and 2 chopped carrots, and cook gently for 5 minutes, until softened but not browned.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of dry white wine and 4 cups of chicken or vegetable stock. Bring to a simmer, stirring continuously until the soup thickens slightly.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Remove from heat and let cool slightly. Carefully blend the soup using an immersion blender until smooth and creamy, or carefully puree the soup in batches in a regular blender. Alternatively, press the soup through a fine-mesh sieve for an extra-smooth texture.
- Return the soup to the saucepan. Add 1 cup of heavy cream and heat gently, stirring constantly. Do not boil.
- Stir in 4 ounces of crumbled blue Stilton cheese and 4 ounces of grated English cheddar cheese. Season generously with freshly ground black pepper and a pinch of nutmeg. Stir until the cheeses are melted and the soup is smooth.
- Serve immediately, garnished with crusty croutons or a swirl of additional cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
21g
Fat
110g
Carbs
8g
