Stilton Celery Soup 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, 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.

CELERY AND STILTON SOUP

Steps:

• Melt the butter in a large, heavy-based saucepan.
• Chop celery and add this, the celery leaves and the onions to the pan.
• Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
• Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
• Press through a sieve to removed any fibres and return to a clean pot.
• Reheat gently, but do not boil.
• Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
• Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
• Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
• Do not allow to boil.
• Adjust seasonings.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

STILTON CAULIFLOWER SOUP

Steps:

• Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
• Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute