English Creamy Stilton Soup

May 08, 2023May 8, 20230 13
Creamy and full of flavor, try this English Creamy Stilton Soup
in Soup

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup margarine or 1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half ( half milk and half cream )
1 1/2 cups crumbled Stilton cheese
snipped fresh parsley

Nutrision Information

Servings Per Recipe
4
Calories
474
Sugar
4g
Fat
42g
Stilton cheese is a beloved British blue cheese, and this soup is a classic way to enjoy its rich and tangy flavor. The soup is creamy and comforting, perfect for warming up on a cold day. It's also very adaptable; you could add some croutons or top it with some bacon for an extra decadent touch. Whether you're a fan of blue cheese or not, this soup is sure to satisfy your cravings for something rich and indulgent.

Instructions

1.In a large saucepan, sauté onion, carrot and bay leaf in margarine until tender.
2.Mix in flour and white pepper until well combined.
3.Gradually stir in chicken broth and half-and-half; cook and stir until thickened.
4.Stir in the crumbled Stilton cheese until melted.
5.Season with salt and black pepper.
6.Serve hot garnished with fresh parsley.

PROS

This soup is rich and flavorful thanks to the Stilton cheese, it’s perfect for a cold winter day.

It’s also very easy to make, and you can easily double or triple the recipe for a crowd.

CONS

This soup is not suitable for vegans or those avoiding dairy.

It’s also not the most calorie-friendly soup, with the cheese and cream making it quite indulgent.

HEALTH & BENEFITS

Despite being indulgent, this soup does contain some nutritional value.
Stilton cheese is a good source of calcium, while onions and carrots are packed with vitamins and antioxidants. Studies also suggest that consuming dairy can contribute to a healthy gut microbiome.

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