Barry's Stilton Soup
4 tablespoons (1/2 stick) butter
1 small onion, chopped fine
1 garlic clove, minced
1 lb Stilton cheese, rind removed, grated
1/2 cup all-purpose flour
4 cups chicken stock
1/2 cup dry white wine
1 bay leaf
salt and freshly ground pepper
1 cup light cream
garnish with snipped chives or black pepper
Heat the butter in a saucepan and cook the onion until soft. Add the garlic and cook for about a minute longer. Stir in the cheese and the flour and continue to cook over low heat until the mixture is well blended, about 3 minutes.
Stir in the stock and wine, add the bay leaf and bring to a simmer, whisking from time to time, for 15 minutes. Remove the bay leaf. Season to taste with salt and pepper. Add the cream and cook just long enough to heat the soup through.
Garnish with snipped chives or with a generous grinding of black pepper and serve with some good pumpernickel and a fantastic Riesling.
"On Boxing Day the Edwardian upper classes went hunting and an ample "shooting lunch" was part of this tradition, including a creamy soup flavored by the king of English cheeses."
PS...I received another Skype call from my mother in Mexico this morning with instructions from my father. Apparently 'tis très gauche of moi to just recommend a "Riesling". The German was coming at me so fast it was all I could do to write it down, never mind context. So, here goes; should contain the words Kabinet, Mit and/or (can't recall which) Predick. Also, Spätlase means it's from a later, sweeter harvest. And, good regions include the Mosel and Saar River area. And, something about Auslase. Got it? Me neither...
Kindness of my dad for providing me with conversation fodder with Mr. Fahrenkopf, thus saving me from drawing on and revealing my political ignorance...XXOO