Rich, creamy and full of flavour, Stilton and apple soup is a classic British comfort dish that perfectly balances sharp blue cheese with the natural sweetness of apples. The combination has long been popular in traditional British cooking, where cheese and fruit are often paired together for their contrasting flavours.
Stilton, often called the “King of English Cheeses,” dates back to the 18th century and is still produced under protected status in only three counties in England – Derbyshire, Leicestershire and Nottinghamshire.
Its bold, tangy flavour melts beautifully into soups, while apples add freshness and subtle sweetness.
Perfect for autumn and winter, this velvety soup is delicious served with warm crusty bread as a cosy lunch, starter or light dinner.
Ingredients
40g butter
2 tbsp plain flour
3 cups chicken (or vegetable if you prefer)
4 large red apples
2 cups of milk
250 grams of Stilton cheese
2 tbsp chopped chives
Method
1. Peel and core your apples, cut into chunks. Set aside.
2. In a large heavy based pan, melt the butter over a low heat.
3. Sprinkle in plain flour, stirring for a couple of minutes until combined and golden.
4. Add the warm stock, stirring constantly until smooth. You can use a hand-whisk here to get it nice and smooth.
5. Add the apple to the mixture and bring to a nice gentle simmer. Cook for 15-20 minutes, until apple is tender. Set aside to cool a little.
6. Using a hand blender, liquidise the apples and stock. If using a full-size blender or liquidiser make sure you cool the soup first. If the soup is too hot, pressure can build and the top of the blender can explode off when you open it – it has happened to me before – trust me, you don’t want a Jackson Pollock soup print on your kitchen ceiling.
7. When soup is smooth, pop it back in the pan. Heat gently and add the milk, stirring well. When it is on the verge of simmering again, crumble the stilton into the pot and stir well again. Add chives and serve immediately.
Serves 6