Stilton and Potato Soup With Cheese Croutons

Recipe by French Tart




  • Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
  • stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider – still stirring.
  • Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
  • Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
  • Taste and season with salt and pepper, then stir in the creme fraiche.
  • At this stage you can purée the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
  • Serve the soup with the Parmesan croutons & the chopped chives.
  • Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
  • Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
  • Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
  • Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
  • The croutons can be made well in advance and stored in an airtight tin for up to two weeks.