Celery and Stilton Soup

To make croutons, cut thick slices of bread into cubes, discarding crusts. Place on absorbent paper and microwave until hard, 3-4 minutes, turning often. Melt 40 g butter and mix until butter is absorbed.

Ingredients

• 1 head of celery
• 1 onion
• 100 g walnuts
• 50 g butter or margarine
• 50 g plain flour
• 1.15 liters chicken stock
• salt and pepper
• 100 g Stilton cheese
• 2 tbsp port (optional)

Garnish:

•  celery curls and leaves, or croutons

Cooking Process

1. Chop the celery, onion and walnuts.
2. Cook the vegetables in the butter or margarine until softened.
3. Reduce the heat, stir in the walnuts and flour.
4. Gradually add the stock, stirring all the time.
5. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
6. Season the soup, then transfer it to a liquidiser and blend until smooth.
7. Return the soup to a saucepan and reheat over a low heat .
8. Crumble the Stilton and add it to the soup , then stir in the port, if using.
9. Pour the soup into individual soup bowls and garnish with celery curls and leaves or croutons.

Bon Apetite!