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Blue Stilton Soup

The ultimate comforting soup during the cold winter months!


  • 2 oz butter
  • 1 onion skinned and finely chopped
  • 2 celery sticks cleaned and sliced
  • 2 oz flour
  • 2 fl oz dry white wine
  • 30 fl oz low salt chicken stock
  • 12 fl oz milk
  • 3 oz. Stilton Cheese crumbled
  • 3 oz English Cheddar Cheese grated
  • freshly ground pepper
  • 2 fl oz double cream
  • croutons to garnish


  • Melt the butter in a saucepan, add vegetables, and fry gently for 5 minutes until soft but not browned.
  • Stir in the flour and cook for 1 minute. Remove from heat.
  • 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.
  • 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, English Cheddar and double cream until melted. Add pepper if required.
  • Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.


Recipe and image source: Stilton Cheese
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