Stilton Cheese and Celery Soufflé

Name: Stilton Cheese and Celery Soufflé
Yield: Serves 8
Ingredients: 8 large eggs, separated; 6 oz/170 g Stilton cheese, crumbled; 4 oz/112 g self-raising flour; 1½ pints/850 ml milk; Freshly ground black pepper – about 15 grinds; About ¼ tsp freshly grated nutmeg; 4 oz/112 g butter; 1 small onion, skinned and chopped finely; 4 sticks of celery, washed and sliced very finely

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This soufflé has the complementary flavours of Stilton and celery. You can, if you like, substitute any good quality blue cheese – Dunsyre Blue, for instance. Serve with warm bread or rolls, and with a mixed leaf salad.

Ingredients

4 oz/112 g butter
1 small onion, skinned and chopped finely

Main course
Vegetarian

Method

Butter two soufflé dishes, each about 6 inches/15 cm in diameter.

Melt the butter in a saucepan and add the finely chopped onion and the finely sliced celery. Cook over a moderate heat for about 5 minutes, stirring occasionally. Then stir in the flour, and cook for a further couple of minutes. Stir in the milk, adding it gradually and stirring continuously till the sauce boils. Take the