Creamy Celery and Stilton Soup
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
SERVES: 4 as a starter or lunch with crusty bread
Whilst we love fresh, crunchy celery as it is, this soup transforms the bright perkiness of the stalks into tender, silky spoonable deliciousness.
What to do
- Heat the butter and oil in a deep saucepan. Add the onions and celery to the saucepan and fry off for 10 minutes or until onions are translucent.
- Add the stock and simmer until reduced by half – approximately 10 minutes. Add the wine and simmer for a further 2 minutes to burn off some of the alcohol.
- Take off the heat and crumble the stilton into the pan, reserving a little wedge for you to garnish the soup with later.
- Carefully pour the soup into a blender and whiz until smooth.
- Dish up into bowls, sprinkling the reserved stilton over the top. Serve with crusty bread and lashings of butter.
What you will need
- 25g unsalted butter
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 250g celery sticks, roughly chopped
- 1 bay leaf
- 150ml white wine
- 800ml vegetable stock
- 200g stilton