Soup, Celery and Stilton Soup
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/soupsampstews.msnw List of Ingredients
1 package celery including some leaves, finely chopped
4 ounces Stilton cheese (or other blue cheese), trimmed of rind
3 tablespoons butter or margarine 2 large leeks, thinly sliced
3 cups chicken or vegetable broth
2 egg yolks
1/4 cup light cream
Salt and pepper
Recipe
1. Melt the butter in a large, heavy-based saucepan. Add the celery and leeks, cover and cook gently, stirring occasionally, for about 10 minutes, until the vegetables are softened but not browned.
2. Add the broth and bring to a boil. Lower the heat and simmer, uncovered, for about 20 minutes, until vegetables are tender. Cool slightly, then purée in a blender. Replace the soup in the rinsed-out pan and reheat gently, without boiling it.
3. Meanwhile, beat the egg yolks and cream together until smoothly blended. In a separate bowl, mash the cheese to a coarse paste with a fork, then gradually work in the cream mixture.
4. Stir a spoonful of hot soup into the cheese mixture, then pour the mixture back into the pan, stirring constantly until the soup has thickened slightly. Do not let the soup mixture boil or the egg and cream mixture will scramble. Garnish with chopped fresh parsley, croutons or celery leaves, if desired and serve immediately.
From “Nice ‘N Easy Family Cookbook”, 1985
Serves 4
Calories 285
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