Celery and Stilton Soup
Celery and Stilton Soup
1 head celery
1 medium-size onion, chopped
3 Tbs. butter
3 and ¾ cups light vegetable or chicken stock
2 egg yolks
2/3 cup half and half
1 cup crumbled blue cheese (recipe calls for Stilton, but gorgonzola works fine, as will just about any strong bleu)
salt and pepper to taste
Reserve inner leaves from celery and chop remaining celery. Melt butter in a large saucepan. Gently cook celery and onion in butter, covered, until soft. Add stock and bring to a boil. Simmer 20 minutes or until vegetables are tender. Cool slightly. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Return puree to pan. Reheat gently without bringing to a boil.(It’s far easier to use a wand blender, and you don’t have to wait for the soup to cool.)
To finish soup, beat egg yolks and half and half in a small bowl. Stir a small ladleful of hot soup into the egg mixture and pour back into pan. Stir in crumbled bleu cheese, stirring constantly until soup thickens. Season with salt and pepper and garnish with inner celery leaves and serve immediately.
If soup is to be held, be sure to reheat gently.
5 Comments:
oh man, this is one that will definitely go on our table. great use of stilton, which is one of my favorite cheeses. so do you use english or nazarine?
I couldn't find your email address on this page. This soup looks fabulous and I'd like to reprint the recipe at The Joy of Soup with attribution it to you.
Can you please write to me at suzette.suzetteATgmailDOTcom ?
The Soup Lady
oh cathy, you have made a life long friend with my stomache. i used gorgonzola stella, and it has made my tummy very very happy.
Cool! Suzette reprinted this recipe on her blog the joy of soup.
You're going to be famous.
here it is, the 14th of march, 2008, and i had to come back here to say "hey C...thanks again". i may just do this every night i make this soup.
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