White Cheddar and Stilton Soup
This soup is something BH made before we ever met. He showed me how to make it and I wrote the instructions. Over the years, I have refined the recipe and modified it to be gluten free and low in lactose.
I have it printed on paper and marked up so much I can hardly read the recipe any more!
I decided it was time to get a clean copy onto the blog.
Warning: This makes about a gallon of very rich soup (8 2-cup servings). It does not freeze well, so you need to either cut the recipe in half (or smaller) or invite plenty of people over to share.
White Cheddar and Stilton Soup
Ingredients
- Veggies
- 2 cups finely chopped celery (about 6 stalks)
- 2 cups finely chopped onion (about 1 large)
- 2 cups finely chopped carrots (about 1/2 pound)
- 2 teaspoons chopped garlic
- 4 tablespoons butter
- Broth
- 3 14-oz cans low sodium soup stock (chicken or veggie)
- 16 oz heavy cream (I make this lactose free by adding 5 drops Lacteez lactase drops to the heavy cream about 24 hours before making the soup)
- 1 pound chopped Stilton blue cheese
- 1 pound chopped aged white cheddar cheese
- 1/2 teaspoon baking soda
- Binding and Thickening
- 6 Tablespoons cornstarch
- 1/2 cup cold water
- Seasoning
- 2 Tablespoons sweet Hungarian paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 bay leaf (California Bay laurel if you can get it or 2 turkish bay leaves)
Instructions
- The Prep time is to do all the chopping and preparing ingredients. I like to get everything ready to go before starting to cook.
- Heat a large soup pot over medium heat. Melt the butter in the pot. Add all the veggies, stir, then cover the pot and sweat the veggies until they are wilted and tender (about 8 minutes).
- Add all the broth ingredients to the pot, turn up the heat to high, and stir often until the cheese is melted and the soup starts to simmer. Keep a close eye so the cheese does not sink and burn onto the bottom of the pot.
- Dissolve the cornstarch in the cold water. Stir into the soup. Continue cooking and stirring until the soup is smooth and thick (about 1-2 minutes)
- Bring the soup to a lazy boil, then reduce the heat to low. Stir in the spices and cook for at least 10 minutes, stirring frequently.
Notes
Serve hot. BH loves this with fresh sourdough bread. I do not eat bread, but enjoy the soup very much on its own.
Refrigerate any leftovers. This will keep for at least 3 days.
While you can freeze it, the texture is not as good as the fresh soup. So I do not recommend freezing this soup.
Nutrition Facts
White Cheddar and Stilton Soup
Serves: 8
|
Amount Per Serving: 2 cups
|
||
|---|---|---|
| Calories | 750 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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