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Royal Stilton Cheese Soup

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“I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was "Executive Chef " for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over a low heat.
  2. Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
  3. Add stock and bring to a boil.
  4. Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
  5. Place soup in a food processor or blender with half the bacon and process until smooth .
  6. Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
  7. Reduce heat and simmer for about 4 - 5 minutes.
  8. Slowly add the crumbled cheese, stirring until melted.
  9. Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
  10. Sprinkle with remaining bacon and Stilton cheese and serve.

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