Celery, Blue Cheese and Chestnut Soup
recipe
Celery, Blue Cheese and Chestnut Soup
No comments
A seasonal soup is welcome as either a snack or the first course of a casual lunch or supper
Ingredients
- 1 onion, peeled and sliced
- 1 medium head of celery, trimmed, washed and sliced
- 12 peeled chestnuts - use ready-cooked vacuum-packed nuts if you prefer
- 50g butter
- 600ml semi-skimmed milk
- 1.5 litres vegetable or chicken stock
- 175g English blue cheese, crumbled
- freshly grated nutmeg
- white pepper
Serves:
6
Preparation:
35
Total Time:
35min
Directions
More recipes like this
- Cook the onion, celery and chestnuts in the butter for to minutes. Then add the milk, and simmer until the solid ingredients are tender. Add half the stock and the crumbled cheese. Allow to cool slightly before blending and sieving the mixture into a saucepan.
- Add the rest of the stock, bring to the boil, and season with the nutmeg and pepper.
- To serve, swirl some cream into the soup and garnish with a sprinkling of chopped dried cranberries if desired.
Source: Frances Bissell
Find more recipes
Comments