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Celery and Stilton Soup

Hello again, after my summer break. I am writing from my new residence, only ankle deep in cardboard boxes – I’ll be able to see the carpet soon. I am also busy dealing with a bumper crop of cooking apples, exact variety yet to be established. I will give you the best of my efforts in due course. Despite the recent warm spell, the apples and the arrival of the game season have got me thinking in a more autumnal direction. The soup that follows is an excellent standby especially in colder weather. It would make a fantastic Christmas Dinner/Sunday Lunch starter.

Serves 6

* 2 medium onions * 1 large head celery – about 700g, chopped * 2 tsp celery seed

750 ml chicken or vegetable stock (real stuff please – you know my opinion on cubes, but in this case they really would not work as the cheese is fairly salty too) 150mls white wine 150g stilton, chopped – you can use the rind too black pepper

Chop the onions and then cook gently in a little olive oil with the lid on the pan – do not brown them. Add the celery, celery seed, stock and wine and then simmer gently until the veg is soft. Add the stilton and allow to melt into the soup. Let it cool for a while before pureeing in a blender (to avoid third degree burns). Reheat before serving and season with black pepper. Consider some salt, but it probably won’t need it.

Regards
The Gourmet Doctor