CELERY SOUP WITH STILTON (DELIA SMITH)
this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent
Provided by cakeinmyface
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
- in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
- uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
- whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
- remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
- taste and season serve with croutons and celery leaves.
CELERY AND STILTON SOUP
This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.
Provided by Sarah Lai
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
- Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
- Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
- Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g
STILTON & CELERY SOUP
A delicious creamy soup
Provided by pontlarron
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
- Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
- Gradually add the stilton and stir in until melted. Season to taste.
- Serves 4 as a main course, 6 - 8 as a starter
CELERY BISQUE WITH STILTON TOASTS
Categories Soup/Stew Potato Vegetable Blue Cheese Celery Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
CELERY AND STILTON SOUP
This is a velvety smooth soup with a slight 'bit' to it. Serve it garnished with crisp butter fried croutons or with the pale feathery leaves from the inner stocks. From Robert Carrier's Kitchen
Provided by Allyoop
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy-based saucepan.
- Chop celery and add this, the celery leaves and the onions to the pan.
- Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
- Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
- Press through a sieve to removed any fibres and return to a clean pot.
- Reheat gently, but do not boil.
- Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
- Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
- Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
- Do not allow to boil.
- Adjust seasonings.
Nutrition Facts : Calories 263.9, Fat 20.4, SaturatedFat 12.3, Cholesterol 144.7, Sodium 538.1, Carbohydrate 11, Fiber 2.9, Sugar 4.8, Protein 9.8
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