Difference between revisions of "Stilton and celery soup"
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| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Soups | Soup recipes]] |
| − | Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients. | + | |
| + | 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. | ||
= Stilton and celery soup = | = Stilton and celery soup = | ||
== Ingredients == | == Ingredients == | ||
| − | * | + | * 12.5g butter. |
| − | * 1 medium onion, chopped | + | * 1 medium onion, chopped. |
| − | * 1 head of celery, remove root and chop rest but remember to reserve a few leaves for garnish to serve | + | * 1 head of celery, remove root and chop rest but remember to reserve a few leaves for garnish to serve. |
| − | * 500ml | + | * 500ml chicken or vegetable stock. |
| − | + | ||
| − | * 50g Stilton (blue or white is | + | * 50g Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen). |
| − | * 1 egg yolk | + | * 1 egg yolk (optional, works great without it). |
| − | * 75ml single cream | + | * 75ml single cream. |
== Directions == | == Directions == | ||
| − | # Heat butter and add onions and fry for a couple of minutes | + | # Heat butter and add onions and fry for a couple of minutes. |
| − | # Add celery and heat for a couple of minutes | + | # Add celery and heat for a couple of minutes. |
| − | # 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. | # 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. | # Pour in celery stew and blend soup to the consistency you'd like to have. | ||
Revision as of 19:20, 9 March 2025
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 chicken or vegetable stock.
- 50g Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen).
- 1 egg yolk (optional, works great without it).
- 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.
