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 goblet.
6. Pour or ladel the celery stew into the blender goblet.
7. Blend soup to the consistency you'd like to have, perfectly incorporating the cream and cheese.
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