Celery Soup with Stilton

Peel the celery, cut away the root end. Set aside beautiful light green and yellowish leaves and the heart of the celery. Cut the celery stalks into rounds. Remove the skin from the onion and chop finely.

Heat half of the butter in a medium frying pan. Sauté the celery and onion in it, turning, for two to three minutes until soft. Extinguish with the Noilly Prat and add the soup. Make the soup with the lid closed on a low fire for twenty to twenty-five minutes.

In the meantime, chop the celery leaves and the celery heart, then chop them.

Cut the toast into small cubes. Toast in the remaining butter until golden brown. Drain on kitchen roll.

Grind the celery soup very finely, otherwise you have to strain it additionally through a sieve. Add cream and chopped celery.

Immediately before eating, let the soup bubble up. Cut the Stilton into pieces, add and let it melt. Season the soup with salt, pepper and a little juice of a lemon. Serve in hot cups or plates and sprinkle with the bread croutons. Serve immediately.

What to prepare:

The soup can be prepared 1-2days in advance, but add the Stilton after it has boiled just before eating.

Roast the croutons 2-3 hours in advance.

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