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.

Reviews & Comments 3

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    " It was excellent "
    gourmetana ate it and said...
    Stilton is my favorite cheese in the world! Great recipe, thank you for sharing! 5*****
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    " It was excellent "
    elgab89 ate it and said...
    Yummy! Excellent recipe! Saved and 5
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    " It was excellent "
    linspj ate it and said...
    This sounds Stilton! ^5
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