318432-1-eng-GB_4041

Potato and Stilton soup

  • for 8 people
  • Takes 10 minutes to make and 45 minutes to cook
This is a lovely, warming winter broth.

Nutritional info per serving

Per serving (based on 8): 362kcals, 22.7g fat (13.5g saturated), 19.1g protein, 25.4g carbs, 3.3g sugar, 1.9g salt

No rating yet

Print article Save to my delicious

INGREDIENTS

Large knob of butter
2 onions, chopped
2 celery sticks, chopped
2 fresh thyme sprigs
1kg maris piper potatoes, diced
2 litres chicken or vegetable stock, hot
200g Stilton, crumbled
150ml double cream

METHOD

1. Heat the butter in a large pan, add the onions and celery and cook for 10 minutes, until nicely softened.

2. Add the thyme, potatoes and stock and bring to the boil. Simmer gently for 30 minutes, until the potatoes fall apart when poked with a knife. Lift out and discard the thyme stalks. Using a hand-held blender, whizz until smooth.

3. Stir in most of the cheese and cream and heat through gently. Ladle into bowls, grind over black pepper, sprinkle over the remaining cheese and serve with the scones (below).

From January 2009

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader