Prep 30 mins
Cook 40 mins
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.
- 1⁄2 tablespoon butter
- 2 tablespoons garlic, minced
- 2 onions, diced
- 2 medium potatoes, peeled and diced
- 6 cups chicken stock
- 2 cups heavy cream
- 1⁄2 teaspoon dry English-style mustard (Colemans )
- 1 1⁄2 cups crumbled Stilton cheese, Royal (reserve some for topping )
- 1 dash Worcestershire sauce (to taste )
- 2 dashes Tabasco sauce (to taste )
- salt, kosher (to taste)
- 1⁄2 cup cooked bacon, crumbled
- fresh ground black pepper (to taste )
- 1 teaspoon red pepper flakes
- Melt butter in a large saucepan over a low heat.
- Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
- Add stock and bring to a boil.
- Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
- Place soup in a food processor or blender with half the bacon and process until smooth .
- Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
- Reduce heat and simmer for about 4 - 5 minutes.
- Slowly add the crumbled cheese, stirring until melted.
- Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with remaining bacon and Stilton cheese and serve.
Tried this, using light cream, and scotch ale as substitutes. Quite tasty on a cool evening. Recommend that you simmer for the full recipe (I cut it short), else your soup will be thin. Added some ground vege "beef" to it the next day to make a tasty dip, also! This one will come out again in the winter!