Celery Stilton Walnut Soup Recipes

CELERY AND STILTON SOUP

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.

CELERY, STILTON & WALNUT SOUP

Steps:

• Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
• Add the flour and cook, stirring constantly, for 30 seconds.
• Gradually stir in the stock and milk, and bring to a boil.
• Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
• Cover and simmer for 20 minutes.
• Stir in the yogurt and heat for 2 minutes without boiling.
• Season the soup to taste with salt and pepper.
• Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

CELERY AND STILTON SOUP

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.

CELERY AND STILTON SOUP

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.