Best Celery Stilton Soup Recipes

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CELERY SOUP WITH STILTON (DELIA SMITH)



Celery Soup With Stilton (Delia Smith) image

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent

Provided by cakeinmyface

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

  • seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
  • in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
  • uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
  • whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
  • remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
  • taste and season serve with croutons and celery leaves.

CELERY AND STILTON SOUP



Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

  • Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
  • Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
  • Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
  • Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

CELERY, STILTON & WALNUT SOUP



Celery, Stilton & Walnut Soup image

This soup sounds so quintessentially English to me with its classic combo of ingredients. Recipe source: Creative Cooking Vegetarian.

Provided by Dreamer in Ontario

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
2 shallots, chopped
3 celery ribs, chopped
1 garlic clove, crushed
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
1 1/4 cups milk
1 1/2 cups dolcelatte (plus extra to garnish) or 1 1/2 cups gorgonzola, crumbled (plus extra to garnish)
2 tablespoons walnut halves, roughly chopped
2/3 cup plain yogurt
salt & freshly ground black pepper, to taste
celery leaves, chopped (to garnish)

Steps:

  • Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
  • Add the flour and cook, stirring constantly, for 30 seconds.
  • Gradually stir in the stock and milk, and bring to a boil.
  • Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
  • Cover and simmer for 20 minutes.
  • Stir in the yogurt and heat for 2 minutes without boiling.
  • Season the soup to taste with salt and pepper.
  • Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

CREAM OF CELERY AND STILTON SOUP



Cream of Celery and Stilton Soup image

This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!

Provided by Nancy R

Categories     Cream Soups

Time 20m

Number Of Ingredients 8

5 cups celery diced leaves included
1 large onion diced
3 cloves of garlic minced
2 quarts chicken stock
2 cups buttermilk
2-3 ounces of stilton cheese
2 Tbsp tarragon, dried, or fresh flat leaf parsley
1/2 c garlic parmesean croutons

Steps:

  • 1. This is an adaptation from a soup I had at "Rules" in London.
  • 2. Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.

STILTON & CELERY SOUP



stilton & celery soup image

A delicious creamy soup

Provided by pontlarron

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened.
  • Stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the milk and stock. Bring to the boil, cover and simmer for about 15 minutes, until the celery is tender.
  • Gradually add the stilton and stir in until melted. Season to taste.
  • Serves 4 as a main course, 6 - 8 as a starter

CELERY STILTON SOUP



CELERY STILTON SOUP image

Categories     Soup/Stew     Cheese     Vegetable

Yield 4 people

Number Of Ingredients 11

1-2 TBSP (approximately) of butter
1 onion, diced
1 leek, thinly chopped (optional)
10 stalks celery, chopped medium fine
1 TBSP rye flour
1 quart beef or chicken stock
1 pound Stilton cheese (or to taste)
Generous amount of black pepper, to taste
About ½ cup raw milk
Sea salt to taste
Note: You may substitute bleu cheese, but it's not as creamy as the Stilton, and it's somewhat sharper.

Steps:

  • Melt butter in pot. When pot is hot, add onion and leek. Stir well for about 5 min, or until slightly softened. Add celery, stir and sauté about 2 min, or until celery softens slightly. Sprinkle in rye flour, and stir in well. Pour in beef or chicken stock, and mix well. Simmer about 30 minutes. Stir in Stilton cheese until partially melted, leaving some small chunks. Mix in black pepper. Stir in raw milk. Adjust seasonings (salt & pepper) to taste. .

CELERY SOUP WITH STILTON



CELERY SOUP WITH STILTON image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 10

1 leek
2 onions
1 head of celery
50 gr butter (11 oz)
50 gr or less of rice flour
1 1/2 litres of boullion (veggie, chicken or mix )
400 gr stilton
1 bunch of parsley
20 cl of cream
salt and fresh ground pepper

Steps:

  • 1. chop up leeks (white and light green parts only), onions and celery (remove leaf and tough end) 2. In deep soup making pot, melt butter in pan and saute the onions, leeks and half the celery stirring continually. When soft sprinkle in the flour, stir and set aside. let sit a few minutes then add bouillon. 3. Puree the soup with a blender or handheld mixer and crumble in the stilton. Return to pot and continue stirring to incorporate the cheese. Put it back on the stove and heat it up, all the while stirring. 4. Chop up parsley and add to soup with small amount of cream and remaining celery pieces. Heat for 5 minutes and serve.

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