Soup Recipes > Celery and Stilton Soup

This recipe is part of the November 2006 Recipes Menu


Starter - Celery and Stilton Soup
Main Course - Harvest Rabbit Pie
Dessert - Banbury Apple Pie

How to make celery and stilton soup:
A tasty autumn soup. Warmed granary or wholemeal bread goes well with this soup.





Ingredients

1 head of celery, washed, trimmed and sliced
1 cup (8oz) grated stilton
3 tablespoons butter
3 level tablespoons flour
1 pint vegetable stock
1/4 pint milk
salt and pepper to taste
3 tablespoons chopped parsley
(see measure conversions for more information)

Method

- Melt the butter in a frying pan.
- Add the celery to the butter and cook gently until softened.
- Stir in the flour and cook for 1 minute, then gradually pour in the stock and then the milk and bring to the boil.
- Reduce the heat, cover and simmer for 25 minutes or until the celery is tender.
- Blend the soup in a liquidizer and strain if you prefer a smoother finish, then return to the rinsed out pan.
- Add the stilton and reheat very gently, without boiling, until the stilton has melted.
- Taste and add seasoning if necessary.
- Add the parsley if desired just before serving.