Celery and Stilton Soup

Name: Celery and Stilton Soup
Yield: Serves 4—6
Cuisine: British
Ingredients: 60 g Stilton, rind removed, cut into chunks; 2 tablespoons double cream; 1 teaspoon celery salt; salt and freshly ground black pepper; a good knob of butter; 1½ litres vegetable stock; 1 small onion, peeled and chopped; 1 small leafy head of celery

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Celery and Stilton are familiar cheeseboard partners, but they also marry brilliantly in a soup. Serve this with some good, crusty bread.

Ingredients

1 small leafy head of celery
a good knob of butter
1 small

Europe
United Kingdom
Spring
Vegetarian
April
Gluten-free
Soup

Method

Separate the leaves from the celery stalks, wash and pat dry, then set the leaves aside. Roughly chop the stalks.

Heat the butter in a medium saucepan. Add the onion and celery, cover and cook gently for 3-4 minutes to soften, stirring occasionally. Add the stock, season lightly and bring to a simmer. Cover and simmer for 30 minutes. Now add all but a handful of the celery leaves and si