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Blue Cheese & Onion Soup

Blue Cheese & Onion Soup
Serves 6 - 8
  • 2 1/3 cups (600 ml) milk
  • 2 bay leaves
  • 1/4 tsp grated nutmeg
  • 6 tbsp (90 g) butter
  • 2 lmge onions, finely sliced
  • 9 tbsp (75 g) all-purpose flour
  • 6 cups (1.5 liters) chicken or vegetable stock
  • salt and black pepper
  • 1 1/4 cups (150 g) crumbled Stilton cheese
  • light cream to serve (optional)


  1. Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from the heat, cover, and leave to steep for 20 minutes.
  2. Meanwhile, melt the butter in a large pan, add the onions, and cook very gently, stirring occasionally, for 10 minutes or until they are soft but not browned.
  3. Add the flour and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour mixture. Add the stock and salt and pepper to taste. Bring to a boil, then simmer, partially covered, for 10 minutes.
  4. Add the cheese to the pan and stir over very low heat until it is melted; do not let the soup boil or the cheese will become stringy. Taste for seasoning. If you wish, stir in a little light cream. Serve immediately.


This cheese originated in the 18th century in Leicestershire, England, but was first sold at The Bell, a famous inn in Stilton in Huntingdonshire, 30 miles away. Travelers referred to it as Stilton, and the name stuck.