A great way to use up that bit of Stilton which always seems to be left over from Christmas. But this is so delicious it’s worth buying a small piece to make it at other times of the year. I had both Stilton and parsnips that needed using so this was a frugal meal for me, I even had the cream in the fridge and the stock was from the Christmas ham.
As with most soups, don’t worry about having the exact quantities. Add more or less cream to your own personal liking. Bear in mind if you are using your own ham stock it can be quite salty already and the stilton adds its own saltiness so be sure to taste before seasoning. My own version did not require any additional salt at all.
This is a soup that doesn’t require an age to cook so it can be made quite quickly for hungry bellies.
- 4 parsnips, chopped small
- 1 onion chopped
- 1 stick of celery chopped
- A chunk of Stilton (about 150-200g), crumbled
- 1ltr ham stock
- 100ml double cream (single will do)
- Salt and white pepper
- Put a splash of oil in a large saucepan and gently cook the vegetables for about ten minutes.
- Add the stock and cook for about 30 minutes on a gently simmer.
- Blitz in a food processor or with a hand held blender until smooth.
- Return to the pan and add most of the stilton, reserving some for decoration.
- Stir until the cheese has melted then add the cream.
- When piping hot (not boiling) serve with the extra cheese on top.