Celery & Stilton Soup
Ingredients
- 2 medium or one large onion
- 1 head celery
- 2 medium potatoes
- 1.5 oz butter
- 1.5 pints of vegetable stock
- Splash of single cream
- 6 oz Stilton
Stilton is probably my favourite cheese, and I like it fresh and crumbly. So when there's a piece been left in the fridge for a couple of weeks, and it's past its best, out come the soup recipes rather than the crackers. I can't abide celery raw, but can eat gallons of this soup without trouble.
Instructions
-
Chop the onion and celery (discarding any tough or leafy bits), peel and dice the potatoes, and soften all the vegetables in the butter for a few minutes.
-
Add the stock, cover and simmer for 20 minutes.
-
Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.
-
Add the stilton and cream and heat gently stirring often until the stilton has melted and the soup is hot. Season to taste. Yum.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.
Further Reading
 The Forager's Kitchen Fiona Bird |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  Pig: Cooking with a Passion for Pork Johnnie Mountain |  Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |
Comments
Leave a comment
Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.
Jackie Bassindale
Friday 1 November, 2013 at 3:08pm
Just made the celery and Stilton soup. Delicious!