Difference between revisions of "Stilton and celery soup"
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(Created page with " Other recipes Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients. This is a delicate but tasty soup, g...") |
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# Add water and stock | # Add water and stock | ||
# Simmer for 30 minutes | # Simmer for 30 minutes | ||
| − | # | + | # A couple of minutes before the simmering is done, put egg yolks, cream and stilton into a glass blender. The heat from the soup will cook the eggs and do the hard work of mixing this together. |
| + | # Pour in celery stew and blend soup to the consistency you'd like to have. | ||
# Serve in two bowls with a garnish of chopped celery leaves. | # Serve in two bowls with a garnish of chopped celery leaves. | ||
| + | |||
| + | Lovely with fresh baked brown bread or french baguette. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 17:09, 30 August 2021
Other recipes Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients. This is a delicate but tasty soup, great with wholemeal bread.
Stilton and celery soup
Ingredients
- 25g butter
- 1 medium onion, chopped
- 1 head of celery, remove root and chop rest but remember to reserve a few leaves for garnish to serve
- 500ml water
- 1 chicken or vegetable stock cube
- 50g Stilton (blue or white is perfect)
- 1 egg yolk
- 75ml single cream
Directions
- Heat butter and add onions and fry for a couple of minutes
- Add celery and heat for a couple of minutes
- Add water and stock
- Simmer for 30 minutes
- A couple of minutes before the simmering is done, put egg yolks, cream and stilton into a glass blender. The heat from the soup will cook the eggs and do the hard work of mixing this together.
- Pour in celery stew and blend soup to the consistency you'd like to have.
- Serve in two bowls with a garnish of chopped celery leaves.
Lovely with fresh baked brown bread or french baguette.
