A warm hearty soup is what we need and desire in a cold rainy night. The other night , I went through a book I have about soups, and I chose a creamy rich one. Never tried celery in soups. That was the time to try it. So I went to the market and got the ingredients I need to make this celery and blue cheese soup and afterwards, headed to the kitchen.
The recipe calls for Stilton cheese but I couldn’t find it so I got another kind of blue cheese. I like this spotted blue cheese, I find it exquisite, original. I added some croutons to the soup, yummiii.
Celery & Blue Cheese Soup
- 2 tbsp butter
- 1 onion, finely chopped
- 4 large celery sticks, finely chopped
- 1 large carrot, finely chopped
– 1 litre vegetable stock
- 3-4 thyme sprigs
- 1 bay leaf
- 125 ml double cream
- 150 g blue cheese, or Stilton cheese, crumbled
- freshly grated nutmeg,
- salt and pepper
-celery leaves, to garnish
Melt the butter in a large saucepan over a medium-low heat. Add the onion and cook for 3 – 4 minutes, stirring frequently, until just softened. Add the celery and carrot and continue cooking for 3 minutes. Season with salt and pepper.
Add the stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover and simmer gently for about 25 minutes, stirring occasionally, until the vegetables are very tender.
Allow the soup to cool slightly and remove the thyme and bay leaf. Transfer the soup to a food processor or a hand blender and blend until smooth.
Return the puréed soup to the rinsed-out saucepan and stir in the cream. Simmer over a low heat for 5 minutes.
Add the blue cheese slowly, stirring constantly, until smooth. ( Do not allow the soup to boil). Taste and adjust the seasoning, adding plenty of nutmeg and pepper.
Ladle into warmed bowls, garnish with celery leaves and enjoy.