Best Celery Soup With Stilton Recipes

Celery Soup With Stilton (Delia Smith) image

Provided by cakeinmyface

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
taste and season serve with croutons and celery leaves.

Celery, Stilton & Walnut Soup image

Provided by Dreamer in Ontario

Categories Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
2 shallots, chopped
3 celery ribs, chopped
1 garlic clove, crushed
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
1 1/4 cups milk
1 1/2 cups dolcelatte (plus extra to garnish) or 1 1/2 cups gorgonzola, crumbled (plus extra to garnish)
2 tablespoons walnut halves, roughly chopped
2/3 cup plain yogurt
salt & freshly ground black pepper, to taste
celery leaves, chopped (to garnish)

Steps:

Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
Add the flour and cook, stirring constantly, for 30 seconds.
Gradually stir in the stock and milk, and bring to a boil.
Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
Cover and simmer for 20 minutes.
Stir in the yogurt and heat for 2 minutes without boiling.
Season the soup to taste with salt and pepper.
Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.