Friday, 7 January 2011

Blue Stilton Soup - yummy yummy

Blue Stilton Soup

Serves 6
Preparation time: 20 minutes
Cooking Time: 45 minutes

You could enjoy this soup at any time of year, but to be honest it is best in the winter. Get a saucepan of this on the bubble before guests arrive and then wait for the compliments to start: “Mmmmmmm something smells good”, they will say. Never fails. If you have one of those handheld food liquidiser things, then use it for this recipe. Alternatively use a conventional food processor for the liquidising. Older cook books will advise you to press the mixture through a sieve, but that is just way too much trouble in this day and age.

2oz butter
1 onion, skinned and finely chopped
2 celery sticks, cleaned and sliced
1oz flour
2floz dry white wine
30floz chicken stock
12floz milk
3oz Stilton Cheese, crumbled
3oz English Cheddar Cheese, grated
Salt and pepper
2floz double cream (optional)
Croutons to garnish (optional)

Melt the butter in a saucepan, add the onion and celery.
Fry gently for 5 minutes until soft but not browned.
Stir in the flour and cook for 1 minute.
Remove from heat.
Stir in the wine and stock and return to heat.
Bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
Remove the soup from the heat and allow to cool slightly.
Liquidize the soup.
Add the milk and heat gently.
Stir in the Stilton and English Cheddar and stir while it melts.
At the last minute, remove from the heat to stir in the cream, if you are using it. Do not let the soup boil after the cream has been added.
Serve garnished with croutons.

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