This was the signature soup of Fenton’s, one of Toronto’s most popular restaurants in the late ’70s, run by the team behind Acton’s. It always came with a crumbling of Stilton cheese, but we’ve discovered it also works well with Parmesan or chevre.
This soup’s flavor benefits from a day’s refrigeration and also freezes well. It’s best, however, to add cream, if using, just before serving. Soup can be refrigerated for up to 2 days or frozen. To reheat, simply turn frozen soup into a large saucepan containing 1/4 to 1/2 cup water. Heat gently at first over low heat, stirring often, until soup is thawed. Taste and add fresh dill and freshly grated nutmeg, if needed. Cover. Increase heat to medium. Stir often until piping hot. Add cream, then spoon into bowls and sprinkle with crumbled Stilton or grated Parmesan.