Celery & Stilton Soup Ingredients
- 4 celery sticks, finely chopped
- 1 onion, finely chopped
- 50 g/2 oz butter
- 45 g/1 1⁄2 oz plain flour
- 1⁄2 glass white wine
- 900 ml/1 1⁄2 pt chicken stock
- 300 ml/10 fl oz milk
- 225 g/8 oz crumbled Stilton cheese
- salt and freshly ground black pepper
Celery & Stilton Soup Recipe
In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat.
Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes.
Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
Reheat gently and serve.