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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

50g/2oz Butter

2 Onions, chopped

1.2L/2pts Vegetable Stock

Salt and Pepper

100g/4oz Stilton Cheese

3 Egg Yolks

150ml/5fl.oz Single Cream




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.


4. Meanwhile 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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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