Microwave 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

• 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

1. Put onion and celery in a litre jug.
2. Add stock, the celery and onion do not need to be covered.
3. Cover with a silicon lid.
4. Microwave at 660W for 15 minutes.
5. Leaving the soup in situ, add the stilton and cream.
6. Blend to your prefered consistency with a stick blender.
7. Serve in two bowls with a garnish of chopped celery leaves.

Lovely with fresh baked brown bread or french baguette.

Other recipes | Soup recipes