Stilton Soup

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  • 50 g butter
  • 1 onion, finely chopped
  • 2 stalks celery, chopped
  • 40 g flour
  • 45 ml white wine
  • 90 ml chicken stock
  • 300 ml milk
  • 100 g stilton
  • 60 ml cream
  • 50 g cheddar
  • salt and freshly ground black pepper


Melt butter in a saucepan and cook onion and celery until tender.
Stir in flour and continue to cook for 2-3 minutes. Pour in wine, chicken stock and milk and bring to just under the boil. Add cream and cheeses and stir to dissolve the cheese.
Season to taste and serve.


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