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November 29, 2012

Stilton and Celery Soup

Now that the turkey pie has been made and eaten and most of the other leftovers cleared away, it’s time to begin to consider the menu for Christmas dinner.

I’ve got a recipe for you that’s a little bit different: a heavenly Stilton and celery soup that is a most civilized way to begin a festive meal. It’s creamy, warming, simple to make and a friendly way to let your stomach know that there is more food ahead.

This recipe was first served to me by Budd Martin, a good friend and great cook from Waldoboro who loves all things Brittish. I took the recipe home and tried making it with celery root and a few adjustments and it was equally good.

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image courtesy of theenglishkitchen.blogspot.com

Stilton and Celery Soup
Laura Cabot, Laura Cabot Catering, Waldoboro

2 Tablespoons butter
1 sliced onion
1 cup chopped celery and leaves
1 quart light vegetable stock
4 ounces crumbled Stilton cheese
Salt and pepper to taste

Melt the butter in a large pot over a lively flame, add onion, and sauté for ten minutes.

Add the celery and stock, cover, and bring to a boil. Reduce heat and simmer until celery is soft.

Add the cheese to the soup and mix well. Purée with an immersion blender and season to taste.

Ladle into pre-warmed bowls and inhale deeply! Ahhh….

Serves 4 as a starter, and increases well to serve a larger group.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.

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