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Soup Kitchen #1: Blue Cheese and Celery Soup

December 6, 2014

blue-cheese-and-celery-soup

A few years ago on New Year’s day, this soup saved my life. This isn’t an exaggeration: the excesses of the previous night had led me to such exquisite agony that it took everything out of me just to make it to the living room sofa. I couldn’t handle daytime TV. Music was out of the question. I couldn’t even face a bacon sandwich. If you know me at all, you’ll recognise this as time to order last rites.

blue-cheese-and-celery-soup

Fortunately, CB was on hand with this soup. At first, as she delivered this news (very softly and in even tones, so my head wouldn’t split open), I baulked at the idea of a creamy, cheesy soup. Turns out she was bang on the money. This soup is rich and flavoursome and works great for a winter treat during the holiday season. The celery cooks down and adds a great base flavour without leaving any trace of its original flavour (which is exactly how we like it). Use any blue cheese you’re fond of; our favourite is a very strong stilton that’s got more blue than cheese.

blue-cheese-and-celery-soup

My one serving tip is as follows – don’t eat this with a simple roll. Make yourself a fish finger sandwich to be served on the side: cheap, thick white bread, plenty of spread, plenty of vinegar, a suggestion of tomato ketchup. I dipped the corner of the sandwich in the soup and put it in my mouth and in that moment I knew I was going to live to see another New Year’s Day.

blue-cheese-and-celery-soup

Serves 4-6

Ingredients

50g butter/marg
450g celery (one head), thinly sliced
200g potato peeled and diced
1 small onion, finely diced
1200ml vegetable stock
150g of your favourite blue cheese, crumbled
salt and paper

Method

  1. Melt the butter over a medium head and gently fry the onion, potato and celery in a heavy bottomed sauce pan with the lid on for 3-4 minutes.
  2. Add the stock and bring to a simmer. Cover again and cook for 30 minutes.
  3. Take the soup off the heat and add the cheese. Blend using a hand blender until smooth.
  4. Put the saucepan back on a gentle heat, taste and season. When the soup is completely heated through, serve with a fish finger sandwich and an enormous vat of tea.
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3 Comments leave one →
  1. December 8, 2014 2:43 am

    Oh my! That blue cheese looks divine, and I’m sure makes a very happy soup! Thanks so much for sharing it at Fiesta Friday… I’ll have to keep it in mind next time I indulge in a bit too much champagne 🙂

  2. December 8, 2014 6:44 pm

    Wow this soup sounds delicious, I can just imagine how those flavours come through. I definitely would never have thought of a creamy cheesey soup for a hangover cure, but I’ll have to keep it in mind!

    Thanks so much for sharing with us at Fiesta Friday, better save a few bowls for those of us that over indulge on MB’s cranberry mojitos!

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