Cream Of Onion And Stilton Soup

Source: The Toronto Star - Susan Sampson

This is as rich and assertive as the Bay Street barons who lunched on it at the Great Canadian Soup Co. The original is chunky, but I prefer it puréed. 

3 tbsp butter
4 onions, chopped
1 small stalk celery, diced
1/2 small green pepper, diced
1 clove garlic, minced
1/2 cup white wine
1 tsp dijon mustard
4 to 6 cups chicken stock
1 tbsp all-purpose flour
3/4 lb (350 g) stilton cheese
1 cup whipping cream
Dash worcestershire sauce
1/4 tsp ground nutmeg
Salt + fresh ground white pepper

Melt 2 tablespoons butter in medium pan over medium-high heat until nutty brown. Add onions, celery, green pepper and garlic. Stir 3 to 5 minutes, until vegetables are limp. Add wine. Bring to boil and cook until reduced by half. Stir in mustard and 4 cups stock. Bring to boil, reduce heat to medium and simmer 10 minutes, until vegetables are soft. Purée in blender. Return to pan.

In medium bowl, blend remaining 1 tablespoon butter and flour. Whisk in bit of soup mixture until smooth paste forms. Pour into pan with soup mixture and whisk to blend. Bring to simmer over medium heat. Crumble in cheese. Stir in cream, worcestershire, nutmeg, salt and pepper. Add some or all of remaining chicken stock to taste. (Leftovers will thicken.)

Makes 8 servings.