Celery and Stilton Soup, with Stilton Toast
By WillieG
Rate this recipe
4.5/5
(23 Votes)
0 Picture
Ingredients
- Soup:
- 7g butter
- Olive oil
- Head of celery (trimmed and chopped)
- ½ an onion (peeled and chopped)
- 50g stilton (crumbled)
- 400ml hot stock (vegetable/chicken)
- Salt and pepper
- Toast:
- 30g stilton (crumbled)
- 1 tablespoon crème fraiche
- Parsley
- Slice of bread (crusts removed)
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Soup:
Heat butter and oil in a pan. Add celery, onion, salt and pepper. Cook for 8-10 minutes, stirring.
Step 2
Pour in enough stock to cover. Simmer for 3-5 minutes.
Step 3
Cool slightly. Puree in blender whilst adding stilton. Return to pan and heat.
Step 4
Toast:
Toast bread. Mix stilton, crème fraiche, parsley, salt and pepper in a bowl. Spread stilton mix onto toast and grill.
Like these recipes? Then you'll love
-
Approved byThe Chef Classic French onion soup
3.6/5
(363 Votes)
-
Croque mademoiselle
3.5/5
(167 Votes)
-
Special fried egg
3.4/5
(140 Votes)
-
Soya cream of peppers soup
4/5
(115 Votes)
-
French Toast Bake
3.4/5
(98 Votes)
-
Italian bruschetta
3.3/5
(105 Votes)
-
Stilton and Mushroom toasts
3.7/5
(31 Votes)
-
Cheese toast
4/5
(10 Votes)
Leave a comment about this recipe