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Creamy Stilton Soup

"Of soup and love, the first is best."
- Spanish Proverb

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Friday, November 10, 2006

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Creamy Stilton Soup

1/4 cup unsalted butter
1 medium onion, diced fine
2 cloves garlic, minced
2 celery stalks, sliced
6 tablespoons flour
1/4 cup dry white wine
4 cups chicken stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
1/2 cup white Cheddar cheese, grated
5 tablespoons heavy cream
Salt and pepper to taste
Croutons

 Melt the butter in a large saucepan, add the onion, garlic and celery and sauté gently over medium heat for 5 minutes until soft but not browned. Stir in the flour and cook for 2 minutes, stirring. Do not brown the roux. Remove from heat.
Stir in the wine and stock and return to heat. Bring to the boil, stirring continuously until the soup thickens. Simmer over low heat for 30 minutes.
Cool the soup slightly and purée in food processor or press it through a sieve. Rinse out the saucepan and return the soup to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton, Cheddar and heavy cream and continue to stir until the cheese is melted. Season to taste with salt and pepper (use white pepper if you prefer). Do not let the soup boil at this stage or it
will curdle.
Serve the soup garnished with croutons. Serves 4.
 

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