Royal Stilton Cheese Soup
Luxuriously creamy and rich, Royal Stilton Cheese Soup is an indulgent dish that elevates classic comfort food into a gourmet experience. This velvety soup begins with a savory base of sautéed leeks, onions, and celery, enhanced by a splash of dry white wine for a delicate depth of flavor. Infused with the distinctive, tangy notes of crumbled Stilton cheese and balanced by a touch of heavy cream, every spoonful is a celebration of indulgence. Perfectly suited for cozy dinners or elegant gatherings, this soup is easy to prepare and ready in under an hour. Serve it with a sprinkle of fresh parsley and a side of crusty bread for the ultimate savory delight. Whether you're a cheese lover or just craving something special, this Royal Stilton Cheese Soup is a soul-warming treat that's sure to impress.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large leek (white and light green parts only, finely chopped)
- 1 medium yellow onion (finely chopped)
- 1 stalk celery stalk (finely chopped)
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken stock
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup Stilton cheese (crumbled)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
- loafs crusty bread (for serving, optional)
Instructions
In a large saucepan, melt the butter over medium heat.
Add the chopped leek, onion, and celery to the pan. Sauté for about 8-10 minutes, stirring occasionally, or until the vegetables are soft and translucent but not browned.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the vegetable or chicken stock, stirring continuously to avoid lumps. Add the white wine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup cook for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
Remove the saucepan from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches, then return it to the pot.
Stir in the heavy cream and crumbled Stilton cheese, allowing the cheese to melt into the soup. Taste and adjust seasoning with salt and black pepper as desired.
Return the soup to low heat and warm through gently, being careful not to let it boil to prevent curdling.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 414 mg | 32% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
