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 | Stilton and Celery Soup |
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 | Sarasota British Guide |
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Soup is always a favourite of mine, and I love to make it. One I devised a while back for the tea room, uses Stilton cheese, and is luverly when incorporated in a soup. Celery is hardly ever served cooked here, and I find this makes a nice blend. If you can’t get Stilton, and I know it can be pricey, you could substitute a nice blue cheese, but it is worth the extra expense to use the real thing.
Yields: 6 servings.
- 1 head of celery 2 egg yolks.
- 1 medium sized onion.
- ¾ cup half and half.
- 4 Tbsp butter.
- 1 cup crumbled Stilton cheese.
- 4 Cups Chicken stock (cubes may be too salty to use).
- Salt and pepper.
Instructions:
- Peel and finely chop the celery and onion.
- Melt the butter in a heavy-based saucepan, and add celery and onion.
- Gently sauté until softened.
- Add the stock and bring to a boil; turn down heat and gently simmer 30
minutes.
- Cool. When cooled, process the soup in a blender or processor to a puree texture.
- Return to the pan and gently reheat without bringing to a boil.
- Beat egg yolks and add half and half, then slowly pour into the puree over low heat until it thickens and is smooth.
- Add the crumbled cheese, stirring constantly until the soup thickens. (Do not let it boil or it will curdle.)
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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