Post by suze on Jan 17, 2016 11:44:49 GMT
Celery and Stilton Soup
Winter Classic
Serves 4
Ingredients:
50g butter
1 English onion, finely chopped
1-2 garlic cloves, finely chopped
1 head of celery (including the leaves) or a medium celeriac (about 750g to 1kg), peeled and roughly chopped
1 carrot, roughly chopped
1/2 diced spuds
1 litre stock (vegetable or chicken)
100ml white wine (optional)
1 bay leaf
a sprig of fresh thyme (or half tsp dried thyme)
250ml milk
200g stilton or other blue cheese, crumbled (set a little aside to garnish the soup)
salt and freshly ground black pepper
Melt the butter in a heavy-based saucepan and add the onion. Cook over a gentle heat for 5 to 10 minutes, until softened. Add the garlic, celery (or celeriac) and carrots. Tip: For a thicker soup, add a couple of diced potatoes now
Stir and cook for a further 5 minutes.
Add the stock and white wine and bring to the boil.
Reduce to a simmer and add the bay leaf and thyme. Cover with a lid and simmer for 25 minutes.
Set aside and leave to cool before blending. Do not try to blend when hot, as this can be dangerous, Safer to let it cool a little!
Before blending remove the bay leaf and if using a sprig of thyme the woody stem.
After blending, you may pass the soup through a sieve for extra smoothness. Return the soup to a clean saucepan and bring back to a simmer. Add the milk and warm through.
Add the crumbled stilton and stir continuously until the cheese has melted into the soup. Do not let the soup boil as it may curdle.
Check the seasoning. It is unlikely you will need any salt as the cheese will be quite salty.
Serve with a little of the stilton crumbled over each bowl.
Winter Classic
Serves 4
Ingredients:
50g butter
1 English onion, finely chopped
1-2 garlic cloves, finely chopped
1 head of celery (including the leaves) or a medium celeriac (about 750g to 1kg), peeled and roughly chopped
1 carrot, roughly chopped
1/2 diced spuds
1 litre stock (vegetable or chicken)
100ml white wine (optional)
1 bay leaf
a sprig of fresh thyme (or half tsp dried thyme)
250ml milk
200g stilton or other blue cheese, crumbled (set a little aside to garnish the soup)
salt and freshly ground black pepper
Melt the butter in a heavy-based saucepan and add the onion. Cook over a gentle heat for 5 to 10 minutes, until softened. Add the garlic, celery (or celeriac) and carrots. Tip: For a thicker soup, add a couple of diced potatoes now
Stir and cook for a further 5 minutes.
Add the stock and white wine and bring to the boil.
Reduce to a simmer and add the bay leaf and thyme. Cover with a lid and simmer for 25 minutes.
Set aside and leave to cool before blending. Do not try to blend when hot, as this can be dangerous, Safer to let it cool a little!
Before blending remove the bay leaf and if using a sprig of thyme the woody stem.
After blending, you may pass the soup through a sieve for extra smoothness. Return the soup to a clean saucepan and bring back to a simmer. Add the milk and warm through.
Add the crumbled stilton and stir continuously until the cheese has melted into the soup. Do not let the soup boil as it may curdle.
Check the seasoning. It is unlikely you will need any salt as the cheese will be quite salty.
Serve with a little of the stilton crumbled over each bowl.