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Stilton/Cheddar Soup Recipe

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This recipe for Stilton/Cheddar Soup, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Vander Linden
Added: Thursday, November 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1/cup each finely chopped onion, celery and carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoons cornstarch
3 cups chicken stock
1/2 pound each cheddar and stilton, crumbled
1/8 teaspoon baking soda
1 cup heavy or light cream
1/3 cup dry white wine
salt
dash of cayenne
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped parsley, or paprika to garnish

Directions:
Directions:
Melt butter in 4 quart saucepan, add onions, celery carrots and garlic and cook until wilted and soft, about 8 minutes. Stir in flour and cornstarch, cook until bubbly, about 2 minutes. Pour in stock. Add two cheeses, baking soda, cream and wine. Blend with a large wooden spoon until smooth and thickened. Add optional salt, cayenne, black pepper and bay leaf. Bring to a lazy boil and let simmer 8 - 10 minutes. Remove bay leaf. Soup may be thinned with a little milk if necessary. Garnish with parsley or paprika.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A family favorite!

 

 

 

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