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cheese butter onion potatoes cornflour cider chicken milk Creme Fraiche salt chives croutons freshly grated Parmesan cheese Bread olive oil
Viewed: 39 - Published at: 9 years agoIngredients
- 5 ounces Stilton cheese, crumbled
- 1 ounce butter
- 1 onion, peeled & finely chopped
- 1 leek, cleaned and finely chopped
- 2 large potatoes, peeled & cut into small dice
- 1 tablespoon cornflour
- 6 fluid ounces dry cider
- 1 pint chicken stock or 1 pint vegetable stock
- 8 fluid ounces milk
- 2 tablespoons creme fraiche
- salt & freshly ground black pepper
- 2 tablespoons chives, chopped finely
- CROUTONS
- 4 tablespoons freshly grated parmesan cheese
- 8 ounces stale bread, cut into small cubes
- 4 tablespoons olive oil
Method
- Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
- stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
- Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
- Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
- Taste and season with salt and pepper, then stir in the creme fraiche.
- At this stage you can puree the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
- Serve the soup with the Parmesan croutons & the chopped chives.
- CROUTONS:
- Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
- Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
- Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
- Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
- The croutons can be made well in advance and stored in an airtight tin for up to two weeks.
