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Stilton soup

11 September 2006
Stilton soup

Ingredients

90g butter
1 diced onion
60g leek
60g celeriac
60g flour
1 litre chicken stock
½ litre double cream
200g grated Stilton
40g grated Gruyère
150ml medium sherry
Seasoning

Method

Melt butter. Gently fry vegetables to soften then add flour. Add chicken stock bring to the boil and simmer. Add cream and increase heat. Beat in cheese. Remove from heat liquidise and sieve. Return to pan add sherry and seasoning.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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