Stilton Cheese Soup with Parmesan Croutons
6 servings
30 minutes
Stilton cheese soup with parmesan croutons is a refined dish with a deep history. Inspired by Spanish culinary traditions, it combines English Stilton with a rich creamy texture and a hint of cider's acidity. The parmesan croutons add a crunchy salty note, creating a harmony of flavors. This soup is perfect for cold evenings, warming with its velvety taste and delicate aroma. It can be served as a standalone dish or as part of an exquisite dinner. The combination of butter, vegetables, and spices makes it rich and comforting, while the ease of preparation allows you to enjoy this masterpiece at home. The thick consistency of the soup, imparted by the Stilton, turns it into a true delight for gourmets.
1
Melt butter in a small pot, add vegetables and salt. Simmer covered for 10 minutes. Add flour and stir until smooth. While stirring, pour in the cider. Add broth, cover, and cook on low heat for 30 minutes.
- Butter: 50 g
- Onion: 1 piece
- Leek: 1 g
- Potato: 1 piece
- Wheat flour: 1 kg
- Cider: 150 ml
- Vegetable broth: 570 ml
- Salt: to taste
2
Place cubed bread and olive oil in a bowl and mix. Add parmesan and bake for 10 minutes.
- White bread: 50 g
- Olive oil: 1 tablespoon
- Parmesan (Parmigiano Reggiano): 20 g
3
Pour milk into the soup and add Stilton cheese, heat and stir until the cheese melts. Add salt, pepper, and cream (if blended, it will become a puree soup).
- Milk: 280 ml
- Stilton cheese: 110 g
- Salt: to taste
- Ground black pepper: to taste
- Cream: 2 tablespoons
