Stilton and celery soup

Other recipes Originally got from The Art of Good Cooking, by Pamela Westland and modified for 2 people with UK ingredients. This is a delicate but tasty soup, great with wholemeal bread.

Stilton and celery soup

Ingredients

• 25g 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 water
• 1 chicken or vegetable stock cube

• 50g Stilton (blue or white is perfect)
• 1 egg yolk
• 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. Blend soup and add stilton, cream and egg yolks.
6. Serve in two bowls with a garnish of chopped celery leaves.

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