Another fantastic and easy recipe for Celery and Stilton Soup from Sarah at @coxys_kitchen
Who doesn’t love a warming bowl of soup on a cold wintery day? And if you still have some Stilton cheese leftover from Christmas, you’re in for a treat! This warming Celery and Stilton Soup recipe by @coxys_kitchen is full of flavour and a welcome change from the usual broccoli and Stilton soup combo. It’s cold, it’s January and it’s time for change – so try this Celery and Stilton Soup recipe; we think you’ll love it!
Recipe serves: 4 people
Prep time: 20 minutes
Cooking time: 45 minutes
Ingredients:
- 2 Tbsp butter
- 1 medium onion, medium diced
- 4 large celery sticks, medium diced
- 1 medium carrot, medium diced
- 1 litre vegetable or chicken stock
- 1 bay leaf
- Salt and pepper
- 150g Stilton cheese, crumbled
- Freshly grated nutmeg
- Optional: Celery leaves and/or double cream to garnish
Method:
- Melt the butter in a large saucepan over a low-medium heat. Add the onion and cook for 3-4 minutes stirring frequently until just softened, but not browned. Add the celery and carrot and continue cooking for 3 minutes. Season lightly with salt and pepper
- Add the stock and bay leaf and bring to the boil, then reduce the heat and simmer gently for 20 minutes until the vegetables are tender
- Remove the bay leaf, then strain the liquid into a clean saucepan and place the remaining vegetable solids into a food processor or liquidiser. Purée the vegetables with some of the liquid until smooth, then add the purée back into the soup liquid and simmer on a low hear for 5 minutes
- Slowly add the Stilton and stir constantly until melted and smooth – don’t let the soup boil when doing this, or the cheese will curdle. Taste the soup and if necessary adjust the seasoning with salt and pepper. Using a fine grater, grate in some nutmeg; don’t skip this step, it makes all the difference!
- Ladle the soup into warmed bowls and garnish with a drizzle of cream, celery leaves and a final twist of ground black pepper
