Ingredients
-
1
-
1/3
-
1/3
-
1
-
1/4
-
1/4
-
3
-
3
-
1/2
-
1
-
-
-
-
-
Directions
Isle of Wight Stilton Soup, Purely a cheese soup no broccoli or cauliflower! With Stilton, who needs more? (Another blue cheese can be substituted, but it won’t be the same quality or taste), This soup is pleasing to the taste buds and I loved its soft creaminess used a Wisconsin Gorgonzola, seeing that stilton is not a readily available cheese around here Even my husband who claims not to like blue cheese (He thinks used was sharp cheddar shhhh don’t tell him) enjoyed this soup My daughter was licking the ladle, so I guess she liked it too, as did I Thank you, Breezer for sharing! Made it for FYC , This is such a delicious soup! My local grocery did not have Stilton cheese this time, so used a buttermilk bleu cheese; it was still delicious although I would have preferred the Stilton I halved this recipe thinking a full batch would be too much; sorry I didn’t make the full quantity! As I bet this improves with age DH very happy over this wonderful and easy to make soup Will be making this a lot! Thanks, breezer! Made for ZWT8, GB Celebrity Challenge for the Diners, Winers, and Chives
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Steps
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1
Done
|
Saute the Onion, Carrot, Celery, and Bay Leaf in Butter in a Dutch Oven Until the Vegetables Are Tender. Add the Flour, Stirring Well. |
|
2
Done
|
Cook 1 Minute, Stirring Constantly. Gradually Add the Chicken Broth and Milk; Cook Over Medium Heat, Stirring Constantly, Until the Mixture Is Thickened and Bubbly. |
|
3
Done
|
Add the Cheese, Mustard, and Pepper. Stir Well to Combine. Reduce Heat to Low; Cook, Stirring Constantly Until the Cheese Melts. |
|
4
Done
|
Ladle Soup Into Individual Soup Bowls. Sprinkle With Croutons. |
