Two Cheese Soup

Stilton cheese is England’s richest blue cheese. You’ll find it in cheese shops and some supermarkets.

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrot
  • 1 tsp. fresh minced garlic
  • ½ lb. Stilton cheese
  • ½ lb. Monterey Jack cheese
  • 2 Tbsp. butter
  • 1 bay leaf
  • ⅓ cup flour
  • 2 tsp. cornstarch
  • 3 cups chicken broth
  • 1 pinch of baking soda
  • 1 cup whole milk
  • ½ cup finely chopped broccoli florets
  • 1 dash of cayenne pepper
  • ¼ tsp. black pepper


  • Finely chop the onion, celery, and carrot. Mince the garlic. Crumble both kinds of cheese.
  • Melt the butter on medium heat in a soup pot. Add the onion, celery, carrot, garlic, and the bay leaf. Sauté for 3 to 5 minutes.
  • Whisk in the flour and cornstarch, and cook for 2 minutes, stirring constantly. Pour in the broth. Add the cheese, baking soda, and milk. Stir well over low heat until the mixture thickens.
  • Add the broccoli and two types of pepper. Bring just to a boil, reduce to a simmer, and cook for 8 to 10 minutes. Remove the bay leaf and serve.