By Jane Curran
If you love a sweet and salty combination of flavours than this stilton and celery soup would be perfect for you. This recipe really tantalises your tastebuds, hitting you with the contrast of these two flavours and then the depth of the cumin makes a really satisfying soup. It is a quick and easy way to make a lunch that is a bit more exciting than your ordinary sandwich and serving with croutons or bread gives it a nice bit of crunch.
Have a look at oursoup sectionto enjoy many other tasty treats like this on offer!
HOW TO MAKE STILTON AND CELERY SOUP
In a large pan, melt half the butter and gently cook the onions for about 20 minutes. When they are very soft, but not coloured, add the cumin for 2 minutes. Turn up the heat, add the remaining butter, celery and seasoning, and cook for 5 minutes.
Add the vegetable stock and double cream, and simmer gently for 15 minutes, uncovered, until the celery is softened. Allow to cool before blending until smooth.
Divide between warmed soup bowls, crumble the Stilton on top, add sprigs of watercress and serve with crusty bread.
- 75g (3oz) unsalted butter
- 2 large onions, chopped
- ¼tsp ground cumin
- 6 sticks celery, chopped
- 600ml (1pt) vegetable stock
- 4tbsp double cream
- 75g (3oz) Stilton, crumbled
- handful watercress, to serve
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