Celery and Stilton Soup info

Post On: 6 October 2011
In: Food
October 6, 2011

Celery and Stilton Soup in Healthy Recipes blog.

When we was a girl one of my prime treats would be when my mother gave us celery sticks filled with cheese whiz! (Cheese expert is a processed cheese widespread that they have in North America.) Sophisticated no, juicy to a child, yes!

I’m happy to contend that my tastes have grown rather given afterwards and while we still suffer cheese with celery, we am some-more expected to suffer it with a great cheddar or a blue cheese, maybe even a boursin or goats cheese nowadays!

Celery is utterly mostly interconnected with blue cheese essentially . . . Stilton, Cashel Blue, Shropshire Blue, Danish Blue . . . they’re all very, really great with it. (I additionally occur to similar to it with raisins and peanut butter, a childhood ambience for ants on a record that we have never utterly outgrown!)

Any hoo . . . the cold breeze and sleet currently begged for a prohibited soup to take the chill off. You can’t get any finer than a Celery and Stilton Soup . . . fresh, abounding and oh-so-good! We enjoyed a good fritter of Sunflower Seed and Honey bread with ours.

*Celery and Stilton Soup*
Serves 6
Printable Recipe

A tasty soup that takes value of the undiluted pairing of celery and stilton, that have been mostly eaten together. It has a uninformed purify ambience with a abounding texture.

40g butter (3 TBS)
1 vast onion, peeled and finely chopped
1 middle potato, peeled and cubed
1 total conduct of celery, cleaned, embellished and thinly sliced
1 1/2 pints unfeeling batch (3 3/4 cups)
100g of Stilton cheese, crumbled (3 3/4 oz)
1/4 pint of singular (light) thickk thickk cream (2/3 cup)
fine sea salt and creatively belligerent black pepper

Melt the butter in a vast saucepan. Add the chopped onion. Cook over middle feverishness for about 5 minutes, stirring occasionally, but colouring, until the onions have been softened. Stir in the potato and celery and cook for a serve 5 minutes. Add the batch and move to the boil. Cover and revoke the feverishness to a simmer. Cook kindly for about thirty utes, until the vegetables have been really tender.

Remove and shell about 3/4 of the soup until smooth, afterwards lapse it to the vessel with the residue of the soup. Bring back to the bring to bring to boil and afterwards deteriorate to ambience with a little salt and pepper. Remove from the feverishness and stir in the cream. Reheat gently. Stir in the cheese, renting a bit for the garnish. Serve hot, ladled in to exhilarated bowls with a pulp of cheese on top.

source: The English Kitchen

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