Ingredients for Stilton And Potato Soup With Cheese Croutons
- Stilton Cheese
- 2 tablespoons butter
- Onion
- Leek
- Potatoes
- 2 tablespoons cornflour
- Dry Cider
- Chicken Stock
- 200ml whole milk
- 100ml crème fraîche
- Salt & Freshly Ground Black Pepper
- Freshly chopped chives for garnish
- Parmesan Cheese
- Stale Bread
- Olive Oil
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How to Make Stilton And Potato Soup With Cheese Croutons
- Melt 2 tablespoons of butter in a large, thick-bottomed saucepan over medium heat. Add 1kg potatoes (peeled and diced), 1 medium onion (finely chopped), 2 carrots (peeled and diced), and 1/2 teaspoon of salt. Cook gently for 5-10 minutes, covered, until the vegetables begin to soften and release their juices.
- Stir in 2 tablespoons of cornflour until smooth. Gradually whisk in 250ml of dry cider, ensuring no lumps form.
- Add 1 litre of chicken or vegetable stock, cover, and simmer gently for 30 minutes, or until the potatoes are tender.
- Stir in 200ml of whole milk and 100g of Stilton cheese (crumbled). Heat gently, stirring frequently, until the cheese is melted and the soup is heated through. Do not boil.
- Season generously with salt and freshly ground black pepper to taste. Stir in 100ml of crème fraîche.
- (Optional) For a smoother soup, carefully blend using an immersion blender or in a food processor until smooth. Alternatively, leave it chunky for a rustic texture.
- Garnish with freshly chopped chives and serve immediately with Parmesan croutons.
- **Parmesan Croutons:** Preheat oven to 180°C (350°F/Gas Mark 4).
- Place 4 slices of bread (cubed) in a bowl. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Add 50g of freshly grated Parmesan cheese and toss again until the bread cubes are evenly coated.
- Spread the croutons in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy, turning halfway through. You can also grill them for a quicker method (watch closely!).
- Store leftover croutons in an airtight container for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
32g
Fat
84g
Carbs
25g
