Stilton soup
(from Elyce123’s recipe box)
Source: delicious. October 2005
Prep time: 10 minutes
Cook time: 50 minutes
Serves 6 people
Ingredients
- 30g unsalted butter
- 4 leeks, white part only, washed and finely sliced
- 4 celery stalks, finely sliced
- 1 tbsp plain flour
- 1 litre chicken or vegetable stock, hot
- 100g Stilton, crumbled
- sweet paprika, to sprinkle
Directions
-
Melt the butter in a large, heavy-based saucepan over a medium-low heat. Add the leeks and celery and cook for 10-15 minutes, stirring, until softened. Add the flour, cook for 1 minute, then gradually add the stock. Bring to the boil, reduce the heat slightly and simmer for 30 minutes, or until the vegetables are soft. Remove from the heat.
-
Stir in the Stilton, then season to taste. Cool slightly then, in batches, whizz in a blender. Return to a clean pan and reheat gently. Divide between 6 small bowls or coffee cups, sprinkle with paprika and serve with toast soldiers.