I thought I’d share with you all one of the recipes that we’ve included in our newest State of Jefferson book, HISTORIC INNS & EATERIES IN THE STATE OF JEFFERSON, coauthored with Bernita L. Tickner. The recipe is for Stilton Cheese and Onion Soup!
This book was an adventure that took over a year, all the while, gathering photos, history, and then, RECIPES! The recipe came to us courtesy of The Winchester Inn, in Ashland, Oregon.
Originally a hospital, the inn is now a delightful addition to the many B & Bs featured in Ashland. For more about the Winchester, check out our new book. It features 30 locations from all over the “great” State of Jefferson (that includes northern CA and southern OR), including photos and regional and specific history.
I’m also including two photos, courtesy The Winchester: how it appeared as a hospital and how it looks now.
Inn, Restaurant &Wine Bar
Stilton Cheese and Onion Soup
¼ lb of butter
1 cup flour
2 onions julienne,
1 bunch leeks, chopped and washed
2 bottles Hefeweisen beer
3 cups chicken stock
1 pint heavy cream
1 cup Stilton cheese, crumbled
Salt and pepper to taste
Melt butter and whisk in flour to make a roux. Stir with a wooden spoon until dark tan in color, stir in beer, reserve mixture.
Cook onion and leeks in 4oz of butter until soft over medium low heat. (approx 15 minutes), add chicken stock and slowly bring to boil, stirring often. Season with salt and pepper whisk in reserved roux, stir in cheese, and then finish with the heavy cream. Season again if needed. Thin with more beer or chicken stock is necessary.
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