Best Celery And Stilton Soup Recipes

CELERY AND STILTON SOUP

Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

CREAM OF CELERY AND STILTON SOUP

Cream of Celery and Stilton Soup image

This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!

Provided by Nancy R

Categories Cream Soups

Time 20m

Number Of Ingredients 8

Ingredients

5 cups celery diced leaves included
1 large onion diced
3 cloves of garlic minced
2 quarts chicken stock
2 cups buttermilk
2-3 ounces of stilton cheese
2 Tbsp tarragon, dried, or fresh flat leaf parsley
1/2 c garlic parmesean croutons

Steps:

1. This is an adaptation from a soup I had at "Rules" in London.
2. Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.