Best Celery Stilton Soup Recipes

CELERY SOUP WITH STILTON (DELIA SMITH)

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 AND STILTON SOUP

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.

CELERY, STILTON & WALNUT SOUP

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.

CREAM OF CELERY AND STILTON SOUP

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.

STILTON & CELERY SOUP

Steps:

• Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
• Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
• Gradually add the stilton and stir in until melted. Season to taste.
• Serves 4 as a main course, 6 - 8 as a starter

CELERY STILTON SOUP

Steps:

• Melt butter in pot. When pot is hot, add onion and leek. Stir well for about 5 min, or until slightly softened. Add celery, stir and sauté about 2 min, or until celery softens slightly. Sprinkle in rye flour, and stir in well. Pour in beef or chicken stock, and mix well. Simmer about 30 minutes. Stir in Stilton cheese until partially melted, leaving some small chunks. Mix in black pepper. Stir in raw milk. Adjust seasonings (salt & pepper) to taste. .

CELERY SOUP WITH STILTON

Steps:

• 1. chop up leeks (white and light green parts only), onions and celery (remove leaf and tough end) 2. In deep soup making pot, melt butter in pan and saute the onions, leeks and half the celery stirring continually. When soft sprinkle in the flour, stir and set aside. let sit a few minutes then add bouillon. 3. Puree the soup with a blender or handheld mixer and crumble in the stilton. Return to pot and continue stirring to incorporate the cheese. Put it back on the stove and heat it up, all the while stirring. 4. Chop up parsley and add to soup with small amount of cream and remaining celery pieces. Heat for 5 minutes and serve.