Restaurant Reviews, Recipes, Food, Eat and Drink News, Food, Eat and Drink Events, Discussion Forums
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
A woman drove me to drink and I never had the courtesy to thank her.
(W. C. Fields)
[ Home ]
[ Articles ]
[ Vegetarian ]
[ Restaurants ]
[ Suppliers ]
[ Recipes ]
[ Health & Diet ]
[ Events ]
[ Clubs & Societies ]
[ Forums ]
[ About ]
[ Promotion ]
Copyright © www.eatanddrink.co.uk
No part of this web site publication may be reproduced
or utilised in any form by any means whatsoever without the prior permission of
the authors. Although all reasonable care has been taken in the preparation of the
web site, neither the publishers nor the authors of the site can accept any liability
for any consequence arising from the accuracy or use of the information contained