Recipe for cooking creamy stilton soup
Recipes from England :: English Soups and Stews
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1 bay leaf
1/4 c. butter or butter-replacement
1/4 c. flour
1/4 tsp. white pepper
2 c. chicken broth
1 1/2 (one and one-half) c. half-and-half
1 1/2 (one and one-half) c. crumbled Stilton cheese
Snipped parsley
Cook onion, carrot and bay leaf in butter in 3-quart saucepan until onion and carrot are tender, about 5 mins. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
Stir in broth and half-and-half. Heat to boiling over med. heat, stirring constantly; boil and stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle and distribute soup with parsley.
