Barry's Stilton Soup
Serves 6
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
I always look forward to your posts! Interesting, entertaining! And, of course, they just always make me smile! xoxo
ReplyDeleteSkype is the best! Your parents are in Mexico? I lived in Mexico City for about 6 years and in Oaxaca for 4 years. It is so lovely there. Where are your parents?
ReplyDeleteStop my stilton heart.
ReplyDeleteI could wash that soup down with any sort of wine from the Alsace region, politics aside.
Had about six tons of Stilton left, so just made this, bloody gorgeous! Thanks so much; love the blog and all good things to you for 2010.
ReplyDeleteELS
pubic servant number 1. LOVE the recipe!
ReplyDeleteStilton soup - yum! And thanks to your dad for the scoop on Reislings. Will have to keep that in mind the next time I'm at the wine shop.
ReplyDeleteIt was so super yummy, a new Fahrenkopf family favorite!
ReplyDeleteLucky that soup was so delish - your image has left a VERY nasty taste in my mouth...! x
ReplyDeleteBut ADG promised to get horizontal striped wanker socks to wear with the rig...XXOO
ReplyDeleteI believe your mom meant “mit pradicat” which designates good quality. German wines are extremely sweet, like a zinfandel. If you like a dryer wine, best to choose one which contains the word “trocken”. Skype is a technological must for those with family members abroad. Love it.
ReplyDeleteHmm have never heard of that cheese, but love that your dad loves the Republican politics. :D
ReplyDeleteOh this post is great, I will have to send it to my brother. I came here from another blog and I love your description!
ReplyDeleteYou had me at Reagan!
ReplyDeletexx
SC
Didn't think there could be anything better than Republicans + Roquefort, but Stilton works, too!
ReplyDeleteCan a capitalist NOT be a fan of Republicans at the present time?
ReplyDeleteOh yes, great recipe too.
Hold up. I really do like to cook and that soup sounds outstanding. I am going to give it a try and let you know. I actually made some chicken stock over the holidays. Perfect excuse. What if I committed the terrible sin and used roquefort?
ReplyDelete