Difference between revisions of "Stilton and celery soup"
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[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
| − | Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients and measures. | + | |
| + | Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients and measures. A simplier procedure too. | ||
This is a delicate but tasty soup, great with wholemeal bread. | This is a delicate but tasty soup, great with wholemeal bread. | ||
Revision as of 20:53, 26 February 2022
Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients and measures. A simplier procedure too. This is a delicate but tasty soup, great with wholemeal bread.
Stilton and celery soup
Ingredients
- 12.5g 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 Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen)
- 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.
