Creamy Stilton & Onion Soup
I’m not a lover of Stilton or any other blue cheese – it’s just too cheesy, and quite frankly smells and tastes like mouldy socks in its natural state! But this soup is my all‑time favourite. Thick, creamy and full of soul‑warming flavour, it’s perfect on a chilly day eaten with a slice or two of cheese and walnut beer bread, smothered in walnut butter.
Ingredients
- 1 kilo onions, peeled, halved and thinly sliced
- 100g butter or margarine
- 100g plain flour
- 1200ml water
- 3 vegetable stock cubes
- 150g Stilton cheese
- 200ml double cream
Method
- Fry the onions gently in the butter for around 30 minutes. They should be soft, sweet and unctuous, with no colour — the sort of onions you could happily eat with a fork in a dark corner!
- Sprinkle over the flour and stir well.
- Add the water a quarter at a time, stirring thoroughly to avoid lumps.
- Add the stock cubes, then pour in the cream and bring to the boil.
- Lower the heat and simmer gently for 10 minutes.
- Crumble in the Stilton, stir, check the seasoning and serve.