Sunday, 21 June 2020

Stilton Soup Ardsheal House

½ cup minced onion
1 garlic clove, minced
½ stick (¼ cup) unsalted butter
½ cup all-purpose flour
1 pound Stilton, crumbled fine
5½ cups chicken stock
½ cup dry white wine
1 bay leaf
1 cup heavy cream
snipped fresh chives for garnish

In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring occasionally, until the onion is softened. Stir in the flour and cook the mixture, stirring, for 3 minutes. Stir in the Stilton and cook the mixture, stirring, for 2 minutes, or until the cheese is melted. Add the stock, heated, the wine, and the bay leaf, bring the liquid to a boil, whisking constantly, and simmer the mixture, stirring occasionally, for 15 minutes. Discard the bay leaf, stir in the cream and salt and pepper to taste, and cook the soup until it is heated through. Ladle the soup into individual heated bowls and garnish it with the chives if desired. Makes about 6 cups, serving 6 to 8.

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