Isle of Wight Stilton Soup
- 1 cup onion, finely chopped
- 13 cup carrot, scraped and chopped
- 13 cup celery, finely chopped
- 1 small bay leaf, crushed
- 14 cup butter, melted
- 14 cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 12 lb Stilton cheese, crumbled (may use another blue cheese, but the taste will not be quite as good!)
- 1 teaspoon English mustard
- black pepper, freshly ground to taste
- crouton
- Saute the onion, carrot, celery, and bay leaf in butter in a Dutch oven until the vegetables are tender.
- Add the flour, stirring well.
- Cook 1 minute, stirring constantly.
- Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- Add the cheese, mustard, and pepper.
- Stir well to combine.
- Reduce heat to low; cook, stirring constantly until the cheese melts.
- Ladle soup into individual soup bowls.
- Sprinkle with croutons.
onion, carrot, celery, bay leaf, butter, flour, chicken broth, milk, stilton cheese, english mustard, black pepper, crouton
Taken from www.food.com/recipe/isle-of-wight-stilton-soup-473972 (may not work)