650. CREAM OF STILTON and BACON SOUP

serves 6


2 starchy potatoes
1 1/2 cups milk
8 slices of bacon
4 oz. blue Stilton cheese
2 cups light cream
salt and pepper

Broil 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.

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


courtesy of: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel. Silverback Books, September 2003