Celery and Stilton Soup

Name: Celery and Stilton Soup
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 600 ml/ 1 pt chicken or vegetable stock; 1 tbsp flour; salt and pepper; 85–115 g/ 3–4 oz Stilton or other blue cheese (quantity depending on how dominant you want the flavour to be); few leaves of flat-leaved parsley, to garnish; 60 g/ 2 oz unsalted butter; 1 large head of celery, thinly sliced; 450 g/ 1 lb onions, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

A lot of people who do not like the taste of raw celery are converted when they try it cooked. If you don’t have Stilton, any strong blue cheese will do.

Ingredients

450 g/ 1 lb onions, chopped
60 g/ 2

Europe
United Kingdom
Soup
Vegetarian

Method

In a large heavy-based saucepan, sweat the onions in the butter over a low heat, stirring until softened but not coloured.

Add the celery to the onions, continuing to sweat gently until the vegetables have softened but taking care not to brown.

Scatter the flour over and stir in for a minute, then add 600