CREAM OF CELERY AND STILTON SOUP
This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!
Provided by Nancy R
Categories Cream Soups
Time 20m
Number Of Ingredients 8
Steps:
- 1. This is an adaptation from a soup I had at "Rules" in London.
- 2. Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.
CREAM OF CELERY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
CELERY AND STILTON SOUP
This is a velvety smooth soup with a slight 'bit' to it. Serve it garnished with crisp butter fried croutons or with the pale feathery leaves from the inner stocks. From Robert Carrier's Kitchen
Provided by Allyoop
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy-based saucepan.
- Chop celery and add this, the celery leaves and the onions to the pan.
- Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
- Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
- Press through a sieve to removed any fibres and return to a clean pot.
- Reheat gently, but do not boil.
- Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
- Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
- Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
- Do not allow to boil.
- Adjust seasonings.
Nutrition Facts : Calories 263.9, Fat 20.4, SaturatedFat 12.3, Cholesterol 144.7, Sodium 538.1, Carbohydrate 11, Fiber 2.9, Sugar 4.8, Protein 9.8
CELERY SOUP
Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
- Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.
Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CREAM OF CELERY SOUP
This cream of celery soup is garnished with toasted baguette and celery leaf.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add celery, shallots, potato, and a pinch of salt. Partially cover; cook, stirring often, until vegetables are soft but not browned, about 15 minutes.
- Add stock; bring to a simmer. Reduce heat to low; cover, and cook 30 minutes. Stir in nutmeg. Let cool.
- Puree soup in a blender or food processor in batches until completely smooth. Pour through a fine sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Return soup to pan; stir, and season with salt. Just before serving, heat soup over medium heat (do not boil). Stir in cream, and serve topped with baguette slices; garnish with celery leaves.
CELERY SOUP WITH STILTON (DELIA SMITH)
this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent
Provided by cakeinmyface
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
- in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
- uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
- whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
- remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
- taste and season serve with croutons and celery leaves.
CREAM OF CAULIFLOWER AND STILTON SOUP
I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.
Provided by Sean Semone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
- Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g
CREAM OF CELERY SOUP
This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
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