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Celery and Stilton soup recipe

Celery and Stilton soup recipe


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  • Recipes
  • Dish type
  • Soup

A rich, creamy smooth soup. Top with crunchy croutons to make a perfect dinner party or Christmas starter.


Dorset, England, UK

30 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 head celery, clean and chopped
  • 2 vegetable stock cubes
  • 1.2 litres hot water
  • 2 tablespoons cornflour
  • 170g Stilton cheese, crumbled
  • 120ml (1/4 pt) single cream
  • salt and freshly ground black pepper, to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Melt butter in a large saucepan over medium heat. Cook onion and celery; cover with lid and sweat, without browning, for 10 minutes. Stir in stock cubes and water; simmer for 20 minutes.
  2. Puree and pass through a sieve if necessary to make it really smooth; return to the heat. Mix cornflour with 2 tablespoons cold water, then stir into soup; cook until thickened, about 5 minutes. Stir in Stilton cheese and cream; season with salt and pepper.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Lovely soup and really easy to make. The only thing I found was that the amount of cornflour was not enough to thicken the soup so I just added some more. Made this several times now and it is amazing that people that don't like celery and or Stilton still love the soup. Keeps well in the fridge for a day or two-19 Jan 2016

Absolutely fabulous soup. I used my hand held immersion blender to puree the soup. Everyone loved it. Thank You!-26 Feb 2015


  • 25g butter
  • 1 onion, peeled and chopped
  • 1 head Sainsbury's SO organic celery, washed, trimmed and chopped
  • 350g potatoes, peeled and chopped
  • 1 litre vegetable stock
  • 75ml double cream
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 60g Stilton, crumbled
  • Freshly ground black pepper

Melt the butter in a large pan over a medium-low heat. Add the onion, celery and potato, cover and sweat for 6-8 minutes, stirring occasionally, until softened.

Add the stock to the pan, bring to the boil, then simmer, partially covered, for 20 minutes, or until the potatoes are tender. Set aside to cool slightly then blend, in batches if necessary, until smooth.

Return the soup to a clean pan and stir in the cream and most of the parsley (reserve some for garnishing). Season with black pepper and gently reheat until just simmering, but don't let it boil.

Ladle into warm bowls and crumble the Stilton over them. Serve sprinkled with the remaining parsley and freshly ground black pepper.

Cook's tip: Freeze after step 3 in individual portions for an instant homemade lunch that you can take to work, reheat until piping hot and enjoy.


Celery and Stilton soup recipe - Recipes

*Celery and Stilton Soup*
Serves 6

A delicious soup which takes advantage of the perfect pairing of celery and stilton, which are often eaten together. It has a fresh clean taste with a rich texture.

40g butter (3 TBS)
1 large onion, peeled and finely chopped
1 medium potato, peeled and cubed
1 whole head of celery, cleaned, trimmed and thinly sliced
1 1/2 pints vegetable stock (3 3/4 cups)
100g of Stilton cheese, crumbled (3 3/4 oz)
1/4 pint of single (light) cream (2/3 cup)
fine sea salt and freshly ground black pepper

Melt the butter in a large saucepan. Add the chopped onion. Cook over medium heat for about 5 minutes, stirring occasionally, without colouring, until the onions are softened. Stir in the potato and celery and cook for a further 5 minutes. Add the stock and bring to the boil. Cover and reduce the heat to a simmer. Cook gently for about 30 utes, until the vegetables are very tender.

Remove and blitz about 3/4 of the soup until smooth, then return it to the pan with the remainder of the soup. Bring back to the boil and then season to taste with some salt and pepper. Remove from the heat and stir in the cream. Reheat gently. Stir in the cheese, reserving a bit for the garnish. Serve hot, ladled into heated bowls with a crumble of cheese on top.


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Celery and Stilton Soup

When I was a girl one of my favourite treats would be when my mother gave us celery sticks filled with cheese whiz! (Cheese whiz is a processed cheese spread that they have in North America.) Sophisticated no, tasty to a child, yes! Not exactly haute cuisine though . . .

I'm happy to say that my tastes have grown somewhat since then and whilst I still enjoy cheese with celery, I am more likely to enjoy it with a good cheddar or a blue cheese, perhaps even a boursin or goats cheese nowadays!

Celery is quite often paired with blue cheese actually . . . Stilton, Cashel Blue, Shropshire Blue, Danish Blue . . . they're all very, very good with it. (I also happen to like it with raisins and peanut butter, a childhood taste for ants on a log that I have never quite outgrown!)

Any hoo . . . the cold wind and rain today begged for a hot soup to take the chill off. You can't get any finer than a Celery and Stilton Soup . . . fresh, rich and oh-so-good! We enjoyed a nice loaf of Sunflower Seed and Honey bread with ours.

*Celery and Stilton Soup*
Serves 6
Printable Recipe

A delicious soup which takes advantage of the perfect pairing of celery and stilton, which are often eaten together. It has a fresh clean taste with a rich texture.

40g butter (3 TBS)
1 large onion, peeled and finely chopped
1 medium potato, peeled and cubed
1 whole head of celery, cleaned, trimmed and thinly sliced
1 1/2 pints vegetable stock (3 3/4 cups)
100g of Stilton cheese, crumbled (3 3/4 oz)
1/4 pint of single (light) cream (2/3 cup)
fine sea salt and freshly ground black pepper

Melt the butter in a large saucepan. Add the chopped onion. Cook over medium heat for about 5 minutes, stirring occasionally, without colouring, until the onions are softened. Stir in the potato and celery and cook for a further 5 minutes. Add the stock and bring to the boil. Cover and reduce the heat to a simmer. Cook gently for about 30 utes, until the vegetables are very tender.

Remove and blitz about 3/4 of the soup until smooth, then return it to the pan with the remainder of the soup. Bring back to the boil and then season to taste with some salt and pepper. Remove from the heat and stir in the cream. Reheat gently. Stir in the cheese, reserving a bit for the garnish. Serve hot, ladled into heated bowls with a crumble of cheese on top.

There's a delicious Cardamom Scented Plum Cake baking over in The Cottage today.


Diet Celery Soup Recipe

I&rsquom still doing the 5-2 diet, despite all apparent appearances to the contrary. Some weeks I find I don&rsquot have 2 days when I can fast, but I try to balance that out on the weeks when I am less busy. And I am slowly losing weight. Luckily I love the taste of vegetables like celery and so I&rsquove been making a low-calorie celery soup for my diet.

Soup is my mainstay for lunch and part of that is because I am still convinced by some research shown on the BBC a few years ago. The theory is that food in &lsquoliquid&rsquo format will help you stay feeling fuller for longer. Here&rsquos a link to the original article

Celery soup is one of the most basic soup recipes. If you don&rsquot add in the creme fraiche it&rsquos only 35 calories or so for a bowlful! You can add extra vegetables &ndash I&rsquove tried celery and spinach which is a lovely deep green mixture. In my recipe, I&rsquove used a small potato to thicken the mixture, but you could use a little rice (25g dried weight) or pearl barley if you prefer. My choice of potato is determined by flavour and texture. I don&rsquot find rice adds much flavour. Pearl barley will add a slightly nutty taste and the consistency will be a little &lsquogluier&rsquo due to the starch levels. You could even add in cannellini beans if you want.

A low-calorie celery soup suitable for the 5:2 Diet.

Diet Celery soup will fill you up if you are following a weight loss diet

  • 6 Stalks Celery chopped
  • 1 Small Onion Finely diced
  • 1 Small Potato maximum 100g, peeled and chopped into small chunks
  • 1 Stock cube
  • 900 ml Water
  • 1 tablespoon Low Fat Creme Fraiche
  • 3-4 shots 1-cal oil spray

Spray a heavy duty pan with 1-cal spray. Add the onion and soften over a moderate heat till translucent.

Add the celery and potato and cook for 2-3 minutes

Add the water and stock and bring to a gentle boil. Cook for 15 -20 minutes till the celery and potato is soft.

Blitz with a stick blender or process through a food processor.

Check seasoning and add salt and pepper to taste. Serve with a teaspoon of creme fraiche stirred through each bowl.

Recipe Video

Serve this diet celery soup piping hot

Some people like their soup to have &lsquobits&rsquo in it. If that&rsquos you, simply take out a large spoonful of chopped veg before you blitz the soup and return it to the pan once you are ready to serve. And, you can, of course, add in other veggies, though be warned if you put carrots in before you blitz the mixture the colour will be a bit dubious! The nutritional analysis is without the creme fraiche which will add 15 calories per teaspoon.

Anyway, this particular soup is one I made earlier (in true Blue Peter style). Tomorrow is another fast day and I have planned to make spicy tomato and lentil soup for lunch. I am expecting a veg and fruit box tomorrow so I don&rsquot want to plan what I will eat in the evening though it will almost certainly be based on white fish or a chicken breast. One of the reasons the 5-2 diet and fast day planning works for me is because there&rsquos a lot of flexibility in what and how you eat, so long as you keep to under 500 calories for a woman or under 600 for a man.

If you haven&rsquot yet tried the 5-2 diet and would like to know more about it, please check out my 5-2 diet tips and leave a message on this post so I can link you to some of the excellent facebook support groups (all free). There are a whole collection of recipes on London-Unattached but do remember, I am not a recipe developer, these are simply the dishes I make for my own consumption.

Meanwhile, if you want to try for yourself &ndash why not pin this post for later


Celery and Stilton Soup

Celery and Stilton (or other blue cheese) Soup is deliciously decadent. Rich, creamy, velvety-smooth and warming - what's not to like?


Slice the celery into small pieces. Peel and chop the onion and carrot - cut the carrot finer than the celery and onion. Melt the butter in a pan and add the vegetables. Give them a good stir to make sure they are all coated in butter. Let them cook on a medium heat for about 5 minutes, then add the stock. Bring to the boil, then turn the heat down to medium-low, cover with a lid, and simmer for about half an hour.

When the vegetables are tender, pour the whole lot into a blender and whizz until smooth. Strain the soup base through a colander, and press whatever's left in the colander with the back of a spoon. The idea is to extract as much of the liquid as possible. You'll be left with some pulp in the colander - discard this.

Return the soup base to the pan and heat gently. Chop the cheese into small chunks and add to the soup along with the cream. Stir until the cheese has melted. Be careful not to overheat the soup, as the cream may curdle.


Stilton is probably my favourite cheese, and I like it fresh and crumbly. 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. I can't abide celery raw, but can eat gallons of this soup without trouble.

2 medium or one large onion

1.5 pints of vegetable stock

Chop the onion and celery (discarding any tough or leafy bits) and soften in the butter for a few minutes.

Add the stock, cover and simmer for 20 minutes.

Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.

Add the stilton and cream and heat gently stirring often until the stilton has melted and the soup is hot. Season to taste. Yum.

Serve with fresh bread or rolls and butter, and season with plenty of black pepper.


The Joy of Soup

The Soup Lady likes nothing better than when someone else does the work. To that end, I enthusiastically recommend trawling the internet until you come across non-food blogs that have called for recipe submissions. The Carnival of the Recipes is one of the more interesting ones. Conceived and originated by Beth of She Who Will Be Obeyed! , it’s the ultimate Real People/Real Recipes collection. The submissions are dishes that people actually like so much that they wish to share with others.

It wasn’t easy but I managed to maintain my lurker status until this gem showed up thanks to Cathy of Blue Heron at Druid Labs. I like this soup because it’s simple yet rich and it’s very easy to whip up.

Celery and Stilton Soup

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.

Reserve the inner leaves from the celery and chop the remaining celery. Melt butter in a large saucepan. Gently cook celery and onion, covered, until soft. Add stock and bring to a boil. Simmer 20 minutes or until vegetables are tender. Cool slightly. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Return puree to pan and reheat gently without bringing to a boil.

To finish the soup, beat egg yolks and half-and-half in a small bowl. Stir a small ladleful of hot soup into the egg mixutre and pour back into the pan. Stir in crumbled blue cheese, stirring constantly until soup thickens. Season with salt and pepper and garnish with inner celery leaves. Serve immediately.

Cathy writes these additional tips: "The recipe calls for Stilton, but gorgonzola works fine as will any strong blue. It’s far easier to use a wand blender [to puree], and you don’t have to wait for the soup to cool. If the soup is to be held, be sure to reheat gently."

The Soup Lady is a big fan of handheld blenders. Not only is it faster, easier and neater than using a food processor, but the big advantage as I see it is that there is far less washing up to do. For the ultimate in low kitchen clean-up, see if you can fox someone else into making the soup and taking a picture of it so you can see what it looks like. Thanks, Cathy!


Watch the video: Das stärkt Dich! Sellerie- Knoblauch Suppe. Petersilienbrot


Comments:

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  2. Babei

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  4. Conlan

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