Celery & Stilton soup
Ingredients
9
Steps
6
Serves
4
Cook Time
30-40 Min
Ingredients
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In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft.
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Add the flour and remove from the heat.
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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.
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Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
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Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
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Reheat gently and serve.