Celery and Stilton Soup with Croutons Recipe
Bread & Rolls
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A lovely seasonal soup, what could be better than a warming bowlful after a brisk Boxing Day walk?
2 Cooking time:
Oven temperature: -
Ingredients
Soup
2 x 15ml tbsp Light and mild olive oil
25g/ 1oz Butter
2 Medium leeks (finely chopped)
1 Whole head celery (finely chopped)
1 Medium potato (peeled and diced)
1 ½ L/ 2 pts Unsalted vegetable stock
75g/3oz Stilton (crumbled)
1 x 15ml tbsp Fresh chopped parsley
Herby Croutons
4 thick slices Glutafin part baked roll
1 x 15ml tbsp Light and mild olive oil
50g/ 2oz Stilton (crumbled)
1 x 15ml tbsp Fresh chopped parsley
1 x 15ml tbsp Milk
Method
1.Lightly sweat the prepared celery and leek in the oil and butter for 10 minutes to soften without browning. Add the potato and stock. Bring to a gentle simmer and cook for 40 minutes.
2.Add the crumbled stilton and parsley and whiz to a puree with a hand held blender or food processor.
3.To prepare the croutons remove the crusts from bread and brush on both sides with the oil. Rest on a baking sheet and place in a hot oven at 200°C/180°C Fan/400F/Gas Mark 6. Bake for about 10 minutes until golden.
4.Mash stilton to a paste using a fork with the parsley and milk. Spread onto one side of the baked bread slices. Return to the oven for 5 minutes until the cheese has melted. Cut into small cubes and sprinkle onto soup just before serving.
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