Tuesday, May 20, 2008

Celery & Stilton Soup

Celery and Stilton soup
serves 4


4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton
salt and freshly ground
black pepper

• 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.

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