Stilton and celery soup

Other recipes | 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. 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

1. Heat butter and add onions and fry for a couple of minutes.
2. Add celery and heat for a couple of minutes.
3. Add water and stock.
4. Simmer for 30 minutes.
5. 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.
6. Pour or ladel the celery stew into the blender goblet.
7. Blend soup to the consistency you'd like to have.
8. Serve in two bowls with a garnish of chopped celery leaves.

Lovely with fresh baked brown bread or french baguette.

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