Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 3 shallots, chopped

  3. 2 celery sticks, chopped

  4. 1 garlic clove, crushed

  5. 2 tbsp plain flour

  6. 600 ml vegetable stock

  7. 300 ml milk

  8. 150 g blue Stilton cheese, crumbled, plus extra to garnish

  9. 2 tbsp walnut halves, roughly chopped

  10. 150 ml natural unsweetened yogurt salt and pepper chopped celery leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring until softened Add the flour and cook for 30 seconds. Gradually stir in the vegetable stock and milk and bring to the boil. Reduce the heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. Cover and leave to simmer for 20 minutes. Stir in the natural yogurt and heat for a further 2 minutes without boiling. Season the soup, then transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese and serve at once. “


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