Stilton Soup

  • Yield 4 to 6 servings

A light and delicious soup.


1 large onion, chopped
2 -- garlic cloves, chopped
2 -- ribs celery, finely sliced
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
2 1/2 cups chicken stock
1 3/4 cups milk
6 ounces Stilton cheese, crumbled
3 ounces whipping cream
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg


  1. Saute the onion, garlic and celery in the butter in a saucepan for 5 minutes.  Stir in the flour.  Add the stock and milk gradually, stirring constantly.  Bring to a boil and reduce the heat.  SImmer for 15 minutes.  Add the cheese and cream.  Cook for 1 minute, stirring constantly.  Stir in the pepper and nutmeg and remove from the heat.  Ladle into soup bowls and garnish with chopped celery leaves.

Note:  This is an old Scottish family recipe.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).




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