Stilton Soup

  • Yield: 4 to 6 servings


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