Blue Stilton Soup

Total Time:
1 hr 15 min
30 min
45 min

4 to 6 servings

  • 1/4 cup butter
  • 1 onion, finely chopped
  • 1 small broccoli head, chopped
  • 6 tablespoons flour
  • 3 3/4 cups chicken or vegetable stock
  • 1 1/2 cups milk
  • 3/4 cup Stilton cheese, crumbled
  • Salt and pepper
  • 4 to 5 tablespoons heavy cream
  • Croutons, for garnish
  • Melt the butter in a medium size saucepan, add the vegetables, and 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 stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.

  • Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.

  • Do not allow soup to boil at this point, it will curdle.

  • To serve, garnish with croutons.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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