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).
• 75ml whipping 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 the cream and stilton into a glass blender.
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.

Other recipes | Soup recipes