Stilton Cheese Soup with Parmesan Croutons
Soups • Spanish
Description
When reheating, be careful not to let it boil.
Ingredients
- Butter 0 oz
- Stilton Cheese 5 oz
- Onion 1 piece
- Leek 1 piece
- Potato 1 piece
- Wheat Flour 0 lbs
- Cider 5 fl oz
- Milk 10 fl oz
- Chicken Broth 20 fl oz
- Salt to taste
- Cream 2 tablespoons
- Ground Black Pepper to taste
- White bread 0 oz
- Olive Oil 1 tablespoon
- Parmesan Cheese 0 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).
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