1 head celery
3 tbsp (1 1/2 oz) 40 g butter
1 onion, chopped
4 cups (32 fl oz) 900 ml vegetable stock
2 egg yolks
2/3 cup (5 fl oz.) 160 ml single (light) cream
125 g (4 oz) blue Stilton, rinded and crumbled
salt and pepper
3 tbsp (1 1/2 oz) 40 g butter
1 onion, chopped
4 cups (32 fl oz) 900 ml vegetable stock
2 egg yolks
2/3 cup (5 fl oz.) 160 ml single (light) cream
125 g (4 oz) blue Stilton, rinded and crumbled
salt and pepper
for the blue cheese croutons
1/8 cup (30 g) 6 teaspoons butter, softened
30 g (1 oz) blue cheese, grated
1 thick slice bread
30 g (1 oz) blue cheese, grated
1 thick slice bread
method
1. Reserve inner leaves from celery and chop remainder.
2. Melt butter in a large saucepan, add celery and onion, then cover and cook gently, until soft. Add stock, bring to the boil, re-cover and simmer 20 minutes or until vegetables are tender.
3. Cool slightly, then puree in a blender or food processor.
4. Return soup to rinsed-out pan and reheat gently: do not boil.
5. Meanwhile, make croutons.
6. Beat butter and cheese together.
7. Toast bread and spread cheese butter on 1 side, then grill until melted. Cut into squares.
8. To finish soup, beat egg yolks and cream together.
9. Stir a small ladleful of soup into egg mixture and pour back into pan.
10. Stir in cheese, stirring until thick. Season if needed.
11. Serve hot with croutons and garnished with reserved celery leaves.
2. Melt butter in a large saucepan, add celery and onion, then cover and cook gently, until soft. Add stock, bring to the boil, re-cover and simmer 20 minutes or until vegetables are tender.
3. Cool slightly, then puree in a blender or food processor.
4. Return soup to rinsed-out pan and reheat gently: do not boil.
5. Meanwhile, make croutons.
6. Beat butter and cheese together.
7. Toast bread and spread cheese butter on 1 side, then grill until melted. Cut into squares.
8. To finish soup, beat egg yolks and cream together.
9. Stir a small ladleful of soup into egg mixture and pour back into pan.
10. Stir in cheese, stirring until thick. Season if needed.
11. Serve hot with croutons and garnished with reserved celery leaves.
serving amount
serves 4-6.
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