Name: Savoy Cabbage and Stilton Soup
Yield: Serves 4
Cuisine: British
Ingredients: 250 ml water or chicken stock; a few sprigs of fresh thyme; salt and pepper; 1 bay leaf; 4 celery sticks, diced; 1 tsp cumin seeds; 50 g butter; 1 white onion, peeled and diced; 3–4 garlic cloves, peeled and chopped; 1 head Savoy cabbage, outer leaves and thick stalk discarded, finely shredded; 250 g best-quality Stilton cheese; 100 ml double cream; 1 bunch of fresh flat-leaf parsley, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Some pre-poached chestnuts chopped into the soup before serving would be the perfect seasonal garnish.

Ingredients

50 g butter
1 white onion, peeled and diced
4 celery sticks, diced

Method

Firstly beat the room temperature Stilton in a bowl until soft, then beat in the cream. Push through a sieve for a smoother finish. This can be tedious and is not entirely necessary – depending on what consistency you prefer. Set to one side.

In a hot saucepan, melt the butter, and sweat off the onion and celery with the cumin seeds and garlic. Add the Savoy cabbage and continue to swea