Creamy Stilton and Spinach Soup
By British Cheese Board
Published on 20 April 2022
Stilton gives this deliciously creamy soup a fabulous flavour. It's delicious served chilled until icy cold on a hot summer's day.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 250 g of fresh spinach, washed
- 200 g of soft cheese
- 450 ml of milk
- 15 g of butter
- 1 bunch of spring onions, trimmed and finely chopped
- 600 ml of vegetable stock
- 2 tablespoons of cornflour
- 75 g of blue stilton, crumbled
- 4 tablespoons of soured cream or natural yogurt
- 2 spring onions, chopped, to garnish
- 1 bunch of parsley, chopped, to garnish
Method
Step 1
Melt the butter in a large saucepan and sauté the spring onions for about 2 - 3 minutes until softened, but not browned.Step 2
Add the spinach and vegetable stock and heat until almost boiling. Reduce the heat and simmer, covered, for 5 minutes.Step 3
Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15 - 20 until smooth and velvety. Return to the saucepan.Step 4
Blend the cornflour with 3 - 4 tablespoons of the milk and add to the soup with the remaining milk and most of the crumbled Stilton. Bring up to the boil, stirring constantly until thickened. Reduce the heat and cook gently for 2 minutes, then season to taste with salt and pepper.Step 5
If serving hot, ladle the soup into warmed bowls. Serve at once, garnished with the soured cream or yoghurt, the reserved Stilton and chopped fresh spring onions and parsley.Step 6
If you’re serving the soup chilled, don’t add the milk until you have thickened the soup with the cornflour. If you stir in the cold milk, the soup will cool much more quickly. Be sure to serve it icy cold, so chill in the fridge for at least a couple of hours.