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Friday, October 1, 2010

Celery and Stilton Soup Recipe


4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground black pepper


• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring
until the mixture thickens. Simmer for 25 minutes.
• Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
• Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
• Reheat gently and serve.

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