Stilton Soup

Russ Myers


A delicious cheese soup.

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4-6 servings


10 Min


30 Min


Stove Top


2 oz. butter
1 onion, peeled and finely chopped
2 celery sticks, cleaned and sliced
6 Tbs. flour
3 Tbs. dry white wine
3 C. chicken stock
1 C. milk
4 oz. Blue Stilton cheese, crumbled
2 oz. English cheddar cheese, grated
salt and freshly ground pepper
4 Tbs. heavy cream
croutons to garnish

Directions Step-By-Step

Melt butter in saucepan, add vegetables, and saute for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat, then stir in wine and stock. Return to heat, bring to boil, and simmer for 30 minutes. Add milk and cheeses, stirring constantly. Season with salt and pepper. Mix in cream. Rub through sieve or puree in blender, and reheat without boiling. Serve with croutons.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Dairy
Regional Style: English
Other Tag: Heirloom