Celery and Stilton Soup recipe
information
Calories 290 per portion,
Preparation time 10 minutes,
Cooking time 25-30 minutes
ingredients
1 head of celery
1 onion
100 g (4 oz) walnuts
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
1.15 litres (2 pints) chicken stock
salt and pepper
100 g (4 oz) blue Stilton cheese
2 tablespoons port (optional)
Garnish
celery curls and leaves, or croutons
1 onion
100 g (4 oz) walnuts
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
1.15 litres (2 pints) chicken stock
salt and pepper
100 g (4 oz) blue Stilton cheese
2 tablespoons port (optional)
Garnish
celery curls and leaves, or croutons
method
1. Chop the celery, onion and walnuts. Cook the vegetables in the butter or margarine until softened. Reduce the heat, stir in the walnuts and flour.
2. Gradually add the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
3. Season the soup, then transfer it to a liquidiser and blend until smooth. Return the soup to a saucepan and reheat over a low heat. Crumble the Stilton and add it to the soup, then stir in the port, if using.
4. Pour the soup into individual soup bowls and garnish with celery curls and leaves or croutons.
2. Gradually add the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
3. Season the soup, then transfer it to a liquidiser and blend until smooth. Return the soup to a saucepan and reheat over a low heat. Crumble the Stilton and add it to the soup, then stir in the port, if using.
4. Pour the soup into individual soup bowls and garnish with celery curls and leaves or croutons.
serving amount
serves 6
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