Celery and Stilton Soup

1. 1

   Melt the butter in a large, heavy-based saucepan.

2. 2

   Chop celery and add this, the celery leaves and the onions to the pan.

3. 3

   Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.

4. 4

   Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.

5. 5

   Press through a sieve to removed any fibres and return to a clean pot.

6. 6

   Reheat gently, but do not boil.

7. 7

   Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.

8. 8

   Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.

9. 9

   Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.

10. 10

    Do not allow to boil.

11. 11

    Adjust seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.