Celery Soup With Stilton Delia Smith Food

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.

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

DELIA SMITH'S GRATIN OF CELERY WITH STILTON

Steps:

• Preheat oven to 400 degrees.
• Lightly butter a small gratin dish.
• Put a pot that can fit a steamer basket on to boil (you can also use an electric steamer for this step later on if you prefer).
• Start off by trimming the celery stalks and cutting them into 3 to 5 inch lengths so they fit snugly into the gratin dish.
• Peel them to get rid of any stringy bits.
• Put them into the steamer basket or in an electric steamer and steam for 7 minutes.
• Arrange the celery over the base of the gratin dish and add some seasoning.
• Crumble the Stilton all over the celery, tucking it into any gaps as well.
• Spoon the creme fraiche over the celery, using a spatula to spread it evenly all over the surface.
• Toss the breadcrumbs in the melted butter, then sprinkle them evenly over the top and give them a light sprinkling of celery salt.
• Put the dish in the centre of the preheated oven and bake for 25 minutes, until the top has browned nicely and the celery stalks are tender.