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.
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.
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