Celeriac soup with stilton

Name: celeriac soup with stilton
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bush celery; 1 onion; 2 tablespoons butter or margarine; 2 tablespoons flour; dl dry white wine; 1 pot poultry feast 380 ml; 150 g stilton (cheese); 1 cup creme fraiche 125 ml; salt; (freshly ground) pepper

A nice English recipe. The starter contains the following ingredients: poultry, celery, onion, butter or margarine, flour, dry white wine, poultry meat (380 ml AH), stilton (cheese), creme fraiche (125 ml), salt and (freshly ground) pepper.

Ingredients

Kitchen Stuff

blender

Directions

Clean celery and peel with peeler. Cut 1 stalk into matchsticks. Cut the rest of stems into pieces. Peel and chop onions. Heat in butter. Pieces of celery and onion will gently fry for about 5 minutes. Create flower through it. Add wine and 1 dl fond and bring it to the boil while stirring. Continue stirring until mass is bound. Pour in a little drizzle for the rest of the fond and add 3 dl of water. Bring to the boil and boil vegetables for about 15 minutes. In the meantime, cut off stilton crust and cut cheese into very small pieces. Grind vegetables and cooking juices with bar blender into smooth soup. Add cream and half of cheese and mix. Season the soup with salt and pepper.
Fry the celery strips through soup and reheat, do not let them boil again. Make soup in four deep plates and sprinkle the remainder of stilton over it. Serve with baguette or parsley croutons.