Isle of Wight Stilton Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Purely a cheese soup....no broccoli or cauliflower! With Stilton, who needs more? (Another blue cheese can be substituted, but it won't be the same quality or taste) Ingredients:
1 cup onion, finely chopped |
1/3 cup carrot, scraped and chopped |
1/3 cup celery, finely chopped |
1 small bay leaf, crushed |
1/4 cup butter, melted |
1/4 cup all-purpose flour |
3 cups chicken broth |
3 cups milk |
1/2 lb stilton cheese, crumbled (may use another blue cheese, but the taste will not be quite as good!) |
1 teaspoon english mustard |
black pepper, freshly ground to taste |
crouton |
Directions:
1. Saute the onion, carrot, celery, and bay leaf in butter in a Dutch oven until the vegetables are tender. Add the flour, stirring well.
2. Cook 1 minute, stirring constantly. Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
3. Add the cheese, mustard, and pepper. Stir well to combine. Reduce heat to low; cook, stirring constantly until the cheese melts.
4. Ladle soup into individual soup bowls. Sprinkle with croutons.
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