Microwave stilton and celery soup: Difference between revisions
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* 1 small to medium onion, finely chopped. | * 1 small to medium onion, finely chopped. | ||
* 1 head of celery, finely chopped. Remove root and chop rest but remember to reserve a few leaves for garnish to serve. | * 1 head of celery, finely chopped. Remove root and chop rest but remember to reserve a few leaves for garnish to serve. | ||
* | * 275ml vegetable stock. | ||
* 50g Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen). | * 50g Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen). | ||
Revision as of 18:39, 1 February 2026
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
- 1 small to medium onion, finely chopped.
- 1 head of celery, finely chopped. Remove root and chop rest but remember to reserve a few leaves for garnish to serve.
- 275ml vegetable stock.
- 50g Derinded Stilton cheese (blue or white work well, white is a little milder if anyone is not keen).
- 75ml whipping cream.
Directions
- Put onion and celery in a litre jug.
- Add stock, the celery and onion do not need to be covered.
- Cover with a silicon lid.
- Microwave at 660W for 15 minutes.
- Pour or ladel the celery stew into the blender goblet.
- Add the stilton and cream and blend to a smooth consistency.
- Serve in two bowls with a garnish of chopped celery leaves.
Lovely with fresh baked brown bread or french baguette.
