Stilton Soup With Parmesan Croutons
From bismyno1 16 years agoIngredients
- 2oz (50g) butter shopping list
- 1 onion, finely chopped shopping list
- 1 leek, cleaned and chopped shopping list
- 1 large potato, diced small shopping list
- 1 heaped tablespoon plain flour shopping list
- 1 pint (570ml) chicken stock shopping list
- 5 fl oz (150ml) dry apple cider shopping list
- 4 oz (110g) Stilton cheese, grated shopping list
- 10 fl oz (275ml) milk shopping list
- 1 tablespoon double cream shopping list
- salt and freshly milled black pepper shopping list
- For the croutons shopping list
- 8 0z (225g) stale bread, cut into small cubes shopping list
- 4 dessertspoons freshly grated parmesan cheese shopping list
- 4 tablespoons oil shopping list
How to make it
- Melt butter in a thick based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
- Next stir in the flour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
- Add the chicken stock, cover the pan and simmer gently for 30 minutes.
- After that, add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
- Taste and season with salt and pepper, then stir in the cream.
- At this stage you can puree the soup in a food processor or else press it through a sieve; or, if you prefer the texture of the chopped vegetables, keep it as it is.
- Serve the soup with parmesan croutons.
- For the croutons, pre-heat the oven to gas mark 4, 350 F (180C), or pre-heat the grill.
- Place the bread cubes in a bowl, sprinkle in the oil, then stir them around till the bread has soaked up all the oil.
- Next add the freshly grated parmesan, and stir again till all the bread cubes are well coated.
- Spread them out over a baking sheet and either bake in a pre-heated oven for 10 minutes, or else place them under a pre-heated grill, turning as necesssary. (If you use a grill, watch them closely as they burn very easily).
- These croutons can be made well in advance and stored in an airtight tin for up to 2 weeks.
- Note; Be careful not to boil the soup when re-heating.
People Who Like This Dish 4
- gourmetana London, UK
- elgab89 Toronto, CA
- toml Woodridge, IL
- crazeecndn Edmonton, CA
- linspj New Hartford, NY
- bismyno1 IE
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The Rating
Reviewed by 3 people-
This sounds delicious...love Stilton! ^5
linspj in New Hartford loved it
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Yummy! Excellent recipe! Saved and 5
elgab89 in Toronto loved it
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Stilton is my favorite cheese in the world! Great recipe, thank you for sharing! 5*****
gourmetana in London loved it
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