Celery and Stilton Soup Veg
HT SP English 105mins
Serve 4 Hot
Vegetarian Vegetables Starter Hors d'oeuvre
Soups British Europe
1 Head Celery,
washed and trimmed, reserving the leaves
3 Egg Yolks
1. Melt the
butter in a large saucepan, add the celery, celery leaves and onions cover
and cook gently, stirring occasionally, for 10 minutes until the vegetables are soft but not coloured.
2. Pour in the
stock and season lightly. Bring to the boil then simmer, uncovered, for
about 30 minutes until the vegetables are quite tender.
3. Allow the
soup to cool slightly, then blend to a purée. Press through a sieve to remove
any fibres and return to a clean pan. Reheat gently, but do not allow to boil.
remove and discard the cheese rind and mash the cheese to a soft paste.
Beat together the egg yolks and cream to a smooth consistency then blend into
the cheese a little at a time.
5. Stir 2 tbsp
of the hot soup into the cheese and cream mixture. Mix well then return
to the soup and cook gently, stirring all the time, until the soup thickens. Do not boil. Serve hot.
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