International Recipes

Creamy Stilton Soup

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  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 bay leaf
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon white pepper
  • 2 cups chicken broth
  • 1 1/2 cups Half-and-Half
  • 1 1/2 cups crumbled Stilton cheese
  • Snipped parsley


  1. Cook onion, carrot and bay leaf in butter in a 3 quart saucepan until onion and carrot are tender, about 5 minutes.
  2. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
  3. Stir in broth and Half-and-Half. Heat to boiling over medium heat, stirring constantly; boil and stir for 1 minute.
  4. Reduce heat to low. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted.
  5. Remove bay leaf; sprinkle soup with parsley.

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