| Creamy Stilton Soup |
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| Creamy Stilton Soup presented by Black Horse Inn - A Warrenton, VA B&B |
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Creamy Stilton Soup
Black Horse Inn, Lynn Pirozzoli
A rich and satisfying cheese soup that is fairly easy and fast to make. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.
½ cup finely chopped onion
½ cup finely chopped carrot
1 bay leaf
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon white pepper
2 cups chicken broth
1½ cups half-and-half
1½ cups crumbled Stilton cheese (6 ounces)
Snipped parsley
Cook onion, carrot and bay leaf in butter in 3-quart saucepan until onion and carrot are tender, about 5 minutes. Stir in flour and while 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 soup with parsley. Makes 6 servings.
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Recipe contributed on 2/8/2007 by Black Horse Inn - A Warrenton, VA B&B:
 | Black Horse Inn - A Warrenton, VA B&B
Located near Historic Old Town Warrenton on 20 acres, this historic and elegant hunt-country estate has 9 guestrooms (four with fireplaces and Jacuzzis) all with private baths and spectacular views...
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