Stilton and celery soup: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Soups | Soup 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 and measures. A simplier procedure too. | 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. | ||
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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. | # A couple of minutes before the simmering is done, put egg yolks, cream and stilton into a glass blender.<br/>The heat from the soup will cook the eggs and do the hard work of mixing this together. | ||
# Pour or ladel the celery stew into the blender goblet. | # Pour or ladel the celery stew into the blender goblet. | ||
# Blend soup to the consistency you'd like to have. | # Blend soup to the consistency you'd like to have. | ||
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Lovely with fresh baked brown bread or french baguette. | Lovely with fresh baked brown bread or french baguette. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Latest revision as of 12:59, 5 July 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 or a sour dough baguette.
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 or ladel the celery stew into the blender goblet.
- 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.
