Best Creamy Stilton Soup Recipes

CREAMY STILTON SOUP

Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.

Provided by By Betty Crocker Kitchens

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon white pepper
2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 oz)
Chopped fresh parsley, if desired

Steps:

Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
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 medium heat, stirring constantly; boil and stir 1 minute.
Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.

ENGLISH CREAMY STILTON SOUP

English Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue veined cheese that ages to ivory pale gold perfection.

Provided by Olha7397

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup margarine or 1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half (half milk and half cream)
1 1/2 cups crumbled Stilton cheese (6 ounces)
snipped fresh parsley

Steps:

Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes.
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 medium heat, stirring constantly; boil and stir 1 minute.
Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted.
Remove bay leaf; sprinkle with parsley.
Serve with crumpets.
The New International Cookbook.

Nutrition Facts : Calories 306.8, Fat 24.8, SaturatedFat 12.1, Cholesterol 47.7, Sodium 845.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 11.5

CREAMY STILTON SOUP

Creamy Stilton Soup image

Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon white pepper
2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 oz)
Chopped fresh parsley, if desired

Steps:

Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
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 medium heat, stirring constantly; boil and stir 1 minute.
Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 1 g