Thursday, 22 March 2012

Celery and stilton soup

40g (1½ oz) butter or margarine
4 celery sticks, trimmed and chopped (cubes of 5 - 10 mm)
45 ml (3 tablespoons) flour
300 ml (½ pint) milk
600 ml (1 pint) chicken stock
165 g (6 oz) stilton cheese, crumbled.

  1. Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured
  2. Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender
  3. Gradually add the stilton and stir in until melted. 
Please bear in mind that Stilton cheese is very salty, and no salt needs to be added.