Celery, Stilton & Walnut Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
This soup sounds so quintessentially English to me with its classic combo of ingredients. Recipe source: Creative Cooking Vegetarian. Ingredients:
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 blue stilton cheese (plus extra to garnish) or 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) |
Directions:
1. Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
2. Add the flour and cook, stirring constantly, for 30 seconds.
3. Gradually stir in the stock and milk, and bring to a boil.
4. Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
5. Cover and simmer for 20 minutes.
6. Stir in the yogurt and heat for 2 minutes without boiling.
7. Season the soup to taste with salt and pepper.
8. Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.
|
|