Vegetarian Cooking: Celery Stilton Soup Recipe

Celery stilton soup Ingredients

• 1 head celery ( see cook’s tip), finely chopped

• 100 g/ 4 oz stilton cheese ( see variation), trimmed of rind

• 40 g/ 1 ½ oz butter

• 2 large leeks, thinly sliced

• 700 ml/ 1 ¼ pints vegetable stock

• 2 large egg yolks

• 50 ml/ 2 fl oz single cream

• salt and freshly ground black pepper

How To Prepare Celery Stilton Soup Ingredients

 1)  Melt the butter in a large, heavy- based saucepan. Add the celery and leeks, cover and cook gently, stirring occasionally, for about 10 minutes, until the vegetables are softened but not coloured.

2) Add the stock and bring to the boil. Lower the heat and simmer, uncovered for about 20 minutes, until vegetables are tender. Cool slightly, then work to a  puree in a blender.

3) Return the soup to the rinsed- out pan and reheat gently, without bringing to the boil.
4) Meanwhile, beat the egg yolk and cream together until smoothly blended. In a separate bowl, mash the cheese to a coarse paste with a fork, and then gradually work in the egg and cream mixture.
5) Stir a small ladleful of the hot soup into the cheese mixture, then pour the mixture into the pan, stirring constantly until the soup has thickened slightly. Serve once, in warmed individual bowls (see serving ideas)

Cook’s notes

Time – preparation time takes about 65 minutes
cooks tip- save the best leaves from the celery and add them to the pan with the chopped stalks- they give extra flavor. Reserve a few father ones from the inner stalks for a garnish, if washed.
Variation- use ano0ther type of blue cheese and adjust the quality according to its strength or mindless flavor
Watch point- do not let the soup boil or the egg and cream mixture will scramble
Serving ideas- garnish each bowl with chopped fresh parsley butter-fried croutons or celery leaves. Serve with baps or granary rolls