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1/4 C. butter
1 1/2 C. milk
1 onion, skinned and finely chopped
3/4 C. Stilton Cheese,
2 celery sticks, cleaned and sliced
1/2 C. + 2 tbsp.
English Cheddar Cheese, grated
6 tbsp flour salt and freshly
3 1/2 - 4 tbsp dry white wine
4 - 5 tbsp heavy
3 3/4 C. chicken stock
The aroma from the kitchen while this
soup is cooking will comfort anyone coming in from the
1. Melt the butter in a saucepan, add vegetables,
and fry gently for 5 minutes until soft but not browned.
2. Stir in the flour and cook for 1 minute. Remove
3. Stir in the wine and stock and return to heat.
Bring to the boil, stirring continuously until the soup thickens
then simmer over low heat for 30 minutes.
4. Cool slightly and liquidize or press the soup
through a sieve. Return to the rinsed out pan. Add the milk and heat
gently. Stir in the Stilton and English Cheddar, seasonings and
heavy cream until melted.
5. Do not let the soup boil at this stage or it will
curdle. Serve garnished with croutons.
By kind permissioan of the British Cheese
More die in the United States of too much food than too little.
(John Kenneth Galbraith)
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