Stilton Soup

I found this recipe on a notepad to my stepfather.

3rd October, 1985
From: Malcolm Oliver
To: A. Chilvers
Alan, At this rendez-vous, I promised to let Joan have a recipe for Stilton Soup.  Personally, I prefer a little more Stilton – say 6 oz.

I hope you enjoy it.



Stilton Soup

50 g (2 oz.) English butter

1 onion, skinned and finely chopped

2 celerey sticks, cleaned and sliced

40 g (1 1/2 oz.) flour

45 ml (3 tbsp) dry white wine

900 ml (1 1/2 pints) chicken stock
300 ml (1/2 pint) milk
100 g (4 oz.) Blue Stilton Cheese, crumbled
50 g (2 oz.) English Cheddar Cheese, grated
salt and freshly ground pepper
60 ml (4 tbsp) fresh double cream
croutons to garnish
1. Melt butter in a saucepan, add the vegetables, and fry gently for 5 minutes.  Stir in the flour and cook for 1 minute.  Remove from heat, stir in the wine and stock, and simmer 30 minutes.
2. Add the milk and the cheeses, stirring.
3. Rub through a sieve or puree in a blender and reheat without boiling.  Serve with garnished croutons.

Serve 4 – 6



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