Recipe

Stilton Soup With Parmesan Croutons Recipe

Add Step-by-Step Photos	Bismyno1 / All my dishes 1 year, 1 month ago From Delia Smiths Christmas Fare. A delicious creamy soup that enhances any dinner or supper party of as a special treat for family supper. Prep:10m Cook:40m Servings:4	Bismyno1
	delicious creamy stilton soup

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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

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.

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