10048 Cream of Stilton and Bacon Soup 50 mins 30 mins 6 servings Fri Sep 28 09:00:00 -0700 2007 Wed Jun 11 15:04:34 -0700 2008 British Licensed http://www.chow.com/recipes/10048 Wed, 11 Jun 2008 22:04:34 GMT A creamy, unexpected combination A creamy, unexpected combination. A creamy, unexpected combination.

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  • Boil or steam the potatoes.
  • Drain, then transfer to a pan with the milk and blend. Broil the bacon lightly.
  • Crumble the Stilton over the potatoes and gently stir it in. When the cheese has melted, add the cream and the salt and pepper. Bring to a boil, then remove from the heat.
  • Cut the bacon into small pieces and place in the bottom of the bowls or in the soup tureen. Serve immediately.

    • Tip: You can use any other blue cheese instead of the Stilton. Before serving, add a dash of sherry or port.

    Beverage pairing: Belhaven Wee Heavy, Scotland. A soup with such richness and smokiness (from the bacon) wants to be complemented, but also cut by the beverage. A good, malty, complex ale will temper the soup while also supporting it. This beer has the intensity and native richness to work with the Stilton, as well as a nice roasted quality to match the bacon.

    ]]>     http://www.chow.com Trish Deseine and Marie-Pierre Morel 49 Soup/Salad/Sandwich 69 2 starchy potatoes

    ]]>     1 1/2 cups milk

    ]]>     409 8 slices of bacon

    ]]>     4 ounces blue Stilton cheese

    ]]>     2 cups light cream

    ]]>     301 Salt and pepper

    ]]>     257 potatoes 256 cheese 232 soup 400 stew 219 pork 184 vegetables 284 sides 234 on the side 89 starter 6762 trish deseine 6763 marie pierre morel 4651 cooking with friends