Stilton and Onion Soup
A rich, velvety Leicestershire soup combining sweet, slow-cooked onions and potatoes with the punchy, creamy tang of genuine Blue Stilton.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large saucepan
- •Stick blender
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 29 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 14 g
- calories
- 410 kcal
Instructions
- 1
Melt the butter in a large saucepan over a gentle heat on the hob.
- 2
Add the sliced onions and cook slowly for 20 minutes until soft and golden.
- 3
Stir in the crushed garlic and fresh thyme, cooking for 1 minute until fragrant.
- 4
Add the diced potatoes, hot vegetable stock, and bay leaf to the pan.
- 5
Bring the liquid to the boil, then reduce the heat to a gentle simmer.
- 6
Cover and simmer for 20 minutes until the potato chunks are tender.
- 7
Fish out the bay leaf and discard it carefully.
- 8
Blend the soup with a stick blender until completely smooth and velvety.
- 9
Lower the heat and stir in the crumbled Blue Stilton until fully melted.
- 10
Stir through the double cream and season with freshly ground black pepper.
- 11
Ladle into warm bowls and garnish with extra crumbled Stilton and fresh chives.
Chef's tips
Cook the onions very slowly without scorching to coax out their sweetness, which cuts through the pungent cheese. Avoid boiling the soup once the Stilton is added, as excessive heat can cause blue cheese to split and turn oily.
Ingredient substitutions
- Blue Stilton cheese → Shropshire Blue or any mature British blue cheese
- double cream → single cream or whole milk for a lighter soup
Storage
Store chilled in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat on the hob, stirring constantly without boiling.
Common mistakes to avoid
- •Boiling the soup after adding the Stilton, which separates the dairy fat.
- •Rushing the onions on high heat, which chars them instead of creating sweet, mellow flavour.
- •Adding too much table salt early on, forgetting that Stilton provides plenty of natural saltiness.
Serving suggestions
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