Stilton Soup With Parmesan Croutons |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Delia Smiths Christmas Fare. A delicious creamy soup that enhances any dinner or supper party of as a special treat for family supper. Ingredients:
2oz (50g) butter |
1 onion, finely chopped |
1 leek, cleaned and chopped |
1 large potato, diced small |
1 heaped tablespoon plain flour |
1 pint (570ml) chicken stock |
5 fl oz (150ml) dry apple cider |
4 oz (110g) stilton cheese, grated |
10 fl oz (275ml) milk |
1 tablespoon double cream |
salt and freshly milled black pepper |
for the croutons |
8 0z (225g) stale bread, cut into small cubes |
4 dessertspoons freshly grated parmesan cheese |
4 tablespoons oil |
Directions:
1. 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.
2. Next stir in the flour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
3. Add the chicken stock, cover the pan and simmer gently for 30 minutes.
4. After that, add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
5. Taste and season with salt and pepper, then stir in the cream.
6. 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.
7. Serve the soup with parmesan croutons.
8. For the croutons, pre-heat the oven to gas mark 4, 350 F (180C), or pre-heat the grill.
9. Place the bread cubes in a bowl, sprinkle in the oil, then stir them around till the bread has soaked up all the oil.
10. Next add the freshly grated parmesan, and stir again till all the bread cubes are well coated.
11. 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).
12. These croutons can be made well in advance and stored in an airtight tin for up to 2 weeks.
13. Note; Be careful not to boil the soup when re-heating.
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