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Celery soup
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| Stilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party. By Caroline Marson Cookery advisor All recipes by Caroline Marson Ingredients show imperial units Serve 4 | |
| 1 | onion, peeled and chopped |
| 3 sticks | celery, roughly chopped |
| Some | olive oil |
| Olive oilUsually the darker green the oil, the richer the flavour. Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking. | |
| 1 large | potato, peeled and chopped |
| 1 litre | turkey |
| chicken stock, alternative | |
| StocksMade from your meat and fish bones. Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available. | |
| 300g | broccoli, roughly chopped |
| 100g | Stilton, Roquefort or other blue cheese |
| Black peppercornsBest used as a condiment. They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts. •Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.•Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in. •Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar | |
| pinch | nutmeg |
| Chopped chives | |
HerbsIdeal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
to serveWarm crusty bread
Instructions
Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread
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