Another gem courtesy Suse

CELERY AND STILTON SOUP

40 g butter
4 celery sticks, chopped
3 tea spoon (real spoon!) white flour
300 ml milk
600 ml chicken stock
325 g stilton
salt and freshly ground peper

Melt the butter, add celery and cook gently for 5 min until softened, but not coloured.
Stir in the flour and cook gently for 1 min stirring. Add gradually milk and stock. Bring to a boil and simmer for 15 min.
Gradually add stilton and stir until melted. Season to taste and reheat gently.

Tested February 28, 2010

Tasty. The soup tasted mild compared to the cheese I couldn't help eating while preparing this.

CURLY KALE PESTO

This is courtesy Suse, by way of many exotic locales .....

CURLY KALE PESTO

100g curly kale, chopped
50g pecan nuts, chopped
1/2 garlic
50 g of old dutch cheese (Amsterdammer, very mature Gouda or something like that. If you don't get mature Dutch cheese, mature cheddar should be fine as well.)
4 table spoons of olive oil
salt and peper

Cook the curly kale in 1 cm of salted water for some 10 min, keep it covered. Pour off the water and let the kale cool off slightly.
Roast the nuts in a dry pan, don't let them burn, so keep them moving!
Puree the kale, the nuts, the garlic, the cheese and the olive oil into a coarse pesto. Adjust seasoning with salt and freshly ground peper.
Very nice with boiled potatoes or fried potatoes or whatever else you fancy.

Tested March 6, 2010

I used a bunch each of red and green kale instead of curly kale. I also added a few sundried tomatoes. I could only find old amsterdam aged gouda. No Amsterdammer for me.

4x the recipe but still very good. I was surprised how tasty a collection of stinky stuff became.