Stilton Soup

If any of you have leftover Stilton here is a Delia Smith recipe for Stilton Soup that I have made many times. It is very easy to make and is delicious. Delia's recipe also gives instruction for Parmesan croutons, also good.


2 oz (50 g) butter
1 onion, finely chopped
1 leek, cleaned and chopped
1 large potato, diced small
1 heaped tablespoon plain flour
1 pint (570 ml) chicken stock
5 fl oz (150 ml) dry cider
4 oz (110 gm) Stilton cheese, grated
10 fl oz (275 ml) milk
1 tablespoon double cream
salt and pepper

Melt the 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 drawn out the juices. Next, stir in the flour to absorb the juices and, when smooth, gradually pour in the cider - still stirring. Now 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.

Hope you enjoy it.