Melt butter in a large saucepan. 1 bunch celery, 1 medium onion (chopped), 3 tablespoons of butter, 3 3/4 cups light vegetable or chicken stock, 2 egg yolks, 2/3 cup of half and half, 1 cup of crumbled blue cheese, salt and pepper to taste. Peel and chop the onion. Stir in stock cubes and water then simmer for 20 minutes. Add the thyme, potatoes and stock and bring to the boil. Whiz in batches in a food processor with the single cream, stilton and seasonings to a coarse consistency. Puree the soup in small batches in a blender or food processor and return it … Heat the butter in a large pan, add the onions and celery and cook for 10 minutes, until nicely softened. You’ll need a wedge of stilton, a bunch of celery, and a healthy glug of cream for this decadent recipe. Celery Soup with Stilton and Bacon Still waiting for the summer to appear, this week, I'm craving comfort food. James Martin makes a smooth full-flavoured soup combining Stilton and watercress. Cover and cook for 30 minutes. Creamy and velvety smooth, it makes a satisfying starter or a lunchtime meal. Add the celeriac and fry for 5 minutes. Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Stir in flour and gradually pour in the cider. Add the onions, celeriac, potato and garlic. Heat 2tbsp of the oil in a large pan and fry the chopped vegetables for 2-3min until beginning to soften. Peel and chop the celeriac. Celery Stilton Soup. Put a splash of oil in a large saucepan and gently cook the vegetables for about ten minutes. Stir in the butterbeans and add the stock. DIRECTIONS. (Can be covered at this point and refrigerated one hour before broiling.P Broil mushroom caps about 8-10 inches from heat source for 5-6 minutes or until golden brown. I'm most definitely a year-round soup fan. 3 ounces Stilton cheese, crumbled to garnish: celery leaves (optional) crumbled stilton (optional) lightly sauteed apple slices (optional) Melt the butter in a large saucepan over medium heat. Prep: 10 mins Cook: 25 mins Serves: 4. 4. Add the Stilton and the cream and bring nearly to the boil Season and remove to a food processor. Bring to a gentle simmer. Sides | Total time. Celery and Stilton Soup. Trim, peel and slice the carrots. With hundreds of recipes like this one, Cook4Me+ multicooker pressure cooker is your best partner in the kitchen. For this celery soup recipe I would try 270g celery, 130g potato, 2 cloves garlic and 530ml stock – but only as a rough guideline – you can add more or less of each ingredient, just make sure you fall within the MIN and MAX lines of your soup maker. Desserts. Fast, Easy and Full of ides, it is the best tool to whip up meals in minutes. Soup. Cook the onion and celery in 1 tablespoon olive oil in a large pan over a medium heat until soft (about 5 minutes). by Lori Franko October 2, 2019 October 2, 2019 Leave a Comment on Celery Soup with Stilton and Walnuts. Serve the soup topped with celery leaves, olive oil and flakey salt if desired. Blend on high for 5 minutes to ensure the soup in nice a smooth, then return to the pan. This alliterative sounding soup is a real stunner. It's a creamy bowl of deliciousness. Put the onion, celery and parsnips in a food processor and whiz until finely chopped. Add onion, celery, potatoes and sweat for 6 - 8 minutes, stirring occasionally ; Add stock to pan, bring to boil and simmer for 20 minutes or until the potatoes are tender ; Cool a little then blend until smooth Instructions Gently sweat the shredded leek and celery in the butter and olive oil for 5 mins to soften. Swap out the Stilton for blue cheese, crumble it into the soup as described in the recipe. Celery Soup with Stilton and Walnuts. Mains. Melt butter in pan. Leith's Stilton Soup Serves 4 1 medium onion, finely chopped 2 sticks of celery, finely chopped 2 oz butter 1 1/2 oz flour 1/3 cup dry white wine 4 cups chicken stock 1 cup whole milk or light cream 1/2 lb stilton cheese, crumbled 2 tbsp cream Salt and freshly ground white pepper 1 … Starters. Easy celery recipes Celery and stilton soup Make the most of any cheesy leftovers languishing in the fridge with this velvety soup. Season. 3. 20 min. You will need chicken stock, shallot, garlic, celery, watercress, potato, and stilton cheese. Gently fry the shallot, celery, garlic, herbs and seasoning for 10 minutes until softened but not coloured. Makes 3 quarts ¼ cup unsalted butter 1 large onion, diced 2 leeks, both white and green parts, well cleaned and chopped 1 large celery root (celeriac), peeled and chopped 1 bunch celery, including leaves, cleaned and chopped 2 large potatoes, peeled and chopped 1 bay leaf 6 cups rich chicken stock, degreased ½ cup cream Cook the onion and celery then cover with a lid and sweat without browning for 10 minutes. Puree and pass through a sieve if necessary to make it really smooth then return to the heat. Once the celery and apple have softened remove from the heat and ladle the soup into a blender. It's super quick and easy to make in just 25 minutes. However, that does not mean you cannot try something different. Place the soup back into the saucepan and add more salt if needed; stir in heavy cream. Add onion, leek and potato. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread. Add the stock and cook for about 30 minutes on a gently simmer. Serve the soup in bowls, topped with a swirl of the cheesy green cream - an elegant contrast of flavour and colour. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft. Finish with sprig of celery leaf and a few snips of chives. 2. Add the potato and stock and simmer until the potato is tender. Cook with lid on for 5-10 minutes. Add the broccoli and cook for 3-4 minutes until just tender but still bright green. In a small bowl, beat egg with a fork, stir in Stilton cheese. This rich and creamy Celery Blue Cheese Soup brings together the wonderful flavours of blue cheese (aka stilton or gorgonzola), tangy apples and fragrant celery.. So when there's a piece been left in the fridge for a couple of weeks, and it's past its best, out come the soup recipes rather than the crackers. Reserve the inner leaves from the celery and chop the remaining celery. Stilton is probably my favourite cheese, and I like it fresh and crumbly.