Stilton Cheese Soup with Parmesan Croutons

Soups | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

When reheating, be careful not to let it boil.

Ingredients

Butter - 1.8 oz
Stilton Cheese - 3.9 oz
Onion - 1 piece
Leek - 1 piece
Potato - 1 piece
Wheat Flour - 2 lbs
Cider - 5 fl oz
Milk - 9 fl oz
Chicken Broth - 19 fl oz
Salt - to taste
Cream - 2 tablespoons
Ground Black Pepper - to taste
White bread - 1.8 oz
Olive Oil - 1 tablespoon
Parmesan Cheese - 0.7 oz

Step by Step guide

Step 1

Melt the butter in a small pot, add the vegetables and salt. Simmer covered for 10 minutes. Add the flour and stir until a homogeneous mass is formed. While continuously stirring, pour in the cider. Add the broth, cover with a lid, and cook on low heat for 30 minutes.

Step 2

Cut the bread into cubes, place it in a bowl with the olive oil, and mix. Add the Parmesan and bake for 10 minutes.

Step 3

Pour the milk into the soup and add the Stilton cheese, heat and stir until the cheese melts. Add salt, pepper, and cream (if blended, it will turn into a creamy soup).