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Friday, January 06, 2012

What to do with Stilton Left over from Christmas


·        50g butter
·         1 onion, finely chopped
·         2 celery sticks, cleaned and sliced
·         40g flour
·         50ml dry white wine
·         900ml veg stock
·         375ml milk
·         150g Stilton
·         freshly ground pepper
·         60ml double cream
·         Some sort of garnish
As with all soups I shouldn’t worry too much about exact quantities of ingredients but these amounts will give you the right sort of proportions

STILTON SOUP
Melt the butter in a heavy bottom pan and fry the onions and celery.  Add in the flour and continue cooking for a little while. Stir in the wine and the stock little by little so that it doesn’t go lumpy.  Bring to the boil and then simmer for about half an hour until it’s thickened up nicely. You can whizz it through a liquidizer at this point if you like.  Reduce the heat. Stir in the milk and then crumble in the stilton until it is melted.  Take off the heat and add in the cream (Do not boil at this stage or it will go all curdly).  Splosh in bowls with your favourite garnish to look posh. Smiles and backslapping from all your friends.

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