Prep 30 mins
Cook 45 mins
This is a recipe I found on www.stiltoncheese.com I haven't tried it, but thought to myself if I don't save it here I'll forget about it or it'll disappear into the internet aether. Its a recipe served at the Hurricane Restaurant, in Ogunquit, Maine. Because its best when chilled overnight it's perfect if you want something that you can prepare in advance.
- 2 medium Spanish onions, sliced
- 2 large red onions, sliced
- 4 leeks, white part only, julienned and washed thoroughly
- 1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias
- 2 shallots, sliced
- 1 1⁄4 liters strong chicken stock
- 75 ml brandy
- 60 ml whiskey
- 110 g unsalted butter
- 125 ml double cream
- white pepper
- 6 -8 sheets pastry dough (five inch square)
- 50 g crumbled Stilton cheese
- Slowly melt butter in a pan with a heavy bottom.
- Add the Spanish and red onions.
- Fry on a low heat until they start to caramelize.
- Add the leeks and shallots and continue to fry saute until just starting to be soft.
- Pour in the chicken stock, brandy and whiskey and bring everything to a boil.
- Turn the heat heat down and allow to simmer for sixty minutes.
- Take the pan off the hobb and add the spring onions/scallions Allow to cool a little and stir in the cream slowly.
- Season to taste with salt and freshly ground black pepper.
- If you can allow to cool completely and refrigerate the soup over night for extra flavour.
- Be careful when reheating, keep the heat low and keep stirring to avoid the soup burning.
- To serve pour the reheated soup into ovenproof crocks or bowls.
- Stretch the puff pastry squares slowly to cover the bowl/crock and fold over the edges to seal.
- Divide the Stilton into four portions and sprinkle over the top of the pastry.
- In a preheated oven (180°C/350°F/Gas 4) bake until the pastry is starting to puff up and brown and the cheese has melted, approx 20-25 minutes (make sure you keep an eye on it, to stop it from burning, as this time is estimated).