Stilton Soup
If the following recipe looks familiar it’s because it has the basic ingredients of a Vichyssoise, aka: leek and potato soup. Unlike the French version though, this soup’s ingredients include hard cider and Stilton cheese, whose origins are decidedly English.
With a cooler climate than that of the Mediterranean countries, England is perfect for growing apples. More than 50% of the apples grown in the UK are pressed into juice, fermented, then aged in oak barrels for a few months to produce hard cider. Today most of the cider is produced in the West of England. Though widely consumed, its popularity has had many highs and lows over the centuries. It was first made from crab apples by the Celts in 3000 BCE. When the Romans invaded England, they elevated the process by bringing cultivators and better growing techniques. When the Normans arrived in the 11th century, the cider was improved again because they brought a more acidic fruit, planted orchards, and used a much-improved pressing system that vastly increased the amount of cider produced. Many of these Normans were Vikings who were known to be big cider drinkers. Stilton hasn’t been around for as long as cider: it is thought to have been first produced in the early 18th century.
Today Stilton is officially made in three counties in England: Derbyshire, Nottinghamshire, and Leicestershire. Though some blue cheeses (like Roquefort) are made from goat’s milk that gives the cheese a tangy flavor, a “true” Stilton is made from pasteurized cow’s milk, and milder and creamier—though still with a distinctly blue cheese flavor. It also must have a cylindrical shape, taller rather than wider, which helps in the aging process.
In my research I learned that George Orwell wrote an article titled “In Defense of English Cooking, claiming “…Stilton is the best cheese of its type in the world, with Wensleydale not far behind.” Wensleydale is frequently mentioned by Wallace as his favorite cheese in the claymation series ‘Wallace and Gromit.’
Serves 6 as a first course Adapted from Delia Smith’s Christmas
NOTE: You can of course use American made cider which is shown in the ingredient picture. Also the recipe only calls for a half bottle of cider. The other half is for the cook to sip on.
Ingredients:
2 tablespoons unsalted butter
1 leek white part only thoroughly washed
1 medium onion (approx. ¾ cup)
1 medium-sized russet potato peeled (about 1 cup)
1 tablespoon flour
6 oz. hard cider
2 cups chicken or vegetable stock
1 ¼ cup of milk
5 oz. crumbled Stilton cheese
Directions:
Cut the leek in half lengthwise and dice. Do the same with the onion and the potato. Try to get them all approximately the same size. In a large soup pan melt the butter, add the vegetables, toss to coat and sprinkle with salt and pepper. Remember, the stock will also be salty so you can adjust the seasoning again later. Cover the pot and cook for about 10 minutes, checking to see that the vegetables cook evenly.
Sprinkle the flour over the top and mix to combine. Cook for a minute and then slowly add the cider, stirring until it is completely incorporated. It will bubble a bit. Now add the stock. Cover and simmer over low heat for 30 minutes.
Next add the milk and the cheese, stir and taste when the cheese has melted, and the broth is warm.
Adjust seasoning if necessary. You can make this soup a day ahead.