Royal Stilton Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was Executive Chef for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch. Ingredients:
1/2 tablespoon butter |
2 tablespoons garlic, minced |
2 onions, diced |
2 medium potatoes, peeled and diced |
6 cups chicken stock |
2 cups heavy cream |
1/2 teaspoon dry english-style mustard (colemans ) |
1 1/2 cups crumbled stilton cheese, royal (reserve some for topping ) |
1 dash worcestershire sauce (to taste ) |
2 dashes tabasco sauce (to taste ) |
salt, kosher (to taste) |
1/2 cup cooked bacon, crumbled |
fresh ground black pepper (to taste ) |
1 teaspoon red pepper flakes |
Directions:
1. Melt butter in a large saucepan over a low heat.
2. Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
3. Add stock and bring to a boil.
4. Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
5. Place soup in a food processor or blender with half the bacon and process until smooth .
6. Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
7. Reduce heat and simmer for about 4 - 5 minutes.
8. Slowly add the crumbled cheese, stirring until melted.
9. Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
10. Sprinkle with remaining bacon and Stilton cheese and serve.
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