Jane and Bob Taylor's Ardsheal House cheese soup
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- ¾cup finely chopped onion
- 1teaspoon finely minced garlic
- ½pound Stilton cheese, crumbled
- ½pound Cheddar cheese, crumbled
- ⅓cup flour
- 3cups chicken broth
- 1cup heavy cream
- ⅓cup dry white wine
- Salt, if desired
- Freshly ground pepper
- 1bay leaf
Nutritional analysis per serving (8 servings)
409 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 17 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a saucepan and add the onion and garlic. Cook, stirring, until wilted.
- Step 2
Add the cheeses and sprinkle with flour, stirring. Cook, stirring, about two minutes and remove from the heat.
- Step 3
Gradually add the chicken broth, cream and wine. Add salt and pepper to taste and the bay leaf. Bring to the boil slowly. Let simmer five to 10 minutes. Remove the bay leaf. If desired, thin with a little milk. This soup may be reheated and thinned if desired.
Private Notes
Comments
This is a fabulous soup—an indulgence considering the two fine cheeses and the heavy cream. But it’s so worth it for a special occasion. It’s Scottish, so no subbing Danish blue or Italian Gorgonzola. And don’t even think about adding veggies or more protein in the form of some dead animal. Savor this.
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